Potatoes with tapenade and lamb chops

Ingredients for 4 servings:

• 2 sprigs rosemary, needles stripped and finely chopped
• 4 clove(s) garlic, chopped
• 150 g tomatoes, dried in oil, finely diced
• some oil from the tomatoes
• 1 chili pepper(s), red, pitted, finely diced
• 1 kg potato(s), waxy, small
• 100 g spice paste (tapenade – black olive paste)
• 200 ml dry white wine
• 4 lamb chops
• Black pepper, freshly ground
• Salt
• pepper
• 2 tbsp olive oil
• Tomato(s), optional

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Boil the potatoes in salted water until tender, then rinse and peel while still hot. Heat the tomato oil in a pan and fry the rosemary and garlic for 1-2 minutes, stirring occasionally. Add the diced tomatoes and chili, the still-warm potatoes, and the tapenade, and mix well. Pour in the wine. Turn the potatoes several times until they are well coated. Heat for another 3-4 minutes and season to taste with salt and pepper. Meanwhile, season the lamb chops with salt and pepper and fry in the 2 tablespoons of heated olive oil for 5 minutes per side over medium heat. Arrange both on a platter and garnish with tomato quarters, if desired. Tip: If you can’t find tapenade, use 100g of pitted black olives and puree them with 1-2 tablespoons of olive oil.