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🍽️ Marinated Lamb Chops with Oven Potatoes

867 kcal · 30 min · 4 servings

Ingredients

• 1 sprig fresh rosemary
• 1 unpeeled lemon
• coarsely ground pepper
• 4 tbsp olive oil
• 8 rib chops (from lamb, each approx. 50 g)
• 750 g new potatoes
• salt
• 4 fennel seeds
• 150 g crème fraîche

Instructions

1. 1. Strip the rosemary needles from the stem.
2. 2. Rinse the lemon under hot water.
3. 3. Grate the lemon peel.
4. 4. Squeeze out the juice.
5. 5. Mix the rosemary, lemon peel, coarsely ground pepper, and 2 tablespoons of olive oil in a bowl.
6. 6. Rub the lamb chops thoroughly with the marinade.
7. 7. Cover the chops and let them marinate for 2 hours.
8. 8. Wash the potatoes thoroughly.
9. 9. Halve the potatoes.
10. 10. Pierce the potato halves several times with a fork.
11. 11. Line a baking sheet with aluminum foil.
12. 12. Place the potatoes cut-side up on the sheet.
13. 13. Drizzle the potatoes with the remaining olive oil.
14. 14. Sprinkle salt and fennel seeds over the potatoes.
15. 15. Preheat the oven to 200 degrees (convection: 180 degrees, gas: level 3-4).
16. 16. Bake the potatoes in the oven for about 30 to 40 minutes.
17. 17. Heat a pan without fat.
18. 18. Fry the lamb chops for 2 minutes per side in the pan.
19. 19. Season the chops with salt after frying.
20. 20. Remove the chops from the pan.
21. 21. Deglaze the pan with the lemon juice.
22. 22. Let the sauce reduce slightly in the pan.
23. 23. Serve the chops together with the potatoes and crème fraîche.

Nutrition per serving

• kcal: 867
• Protein: 91 g · Fett/Fat: 41 g · Carbs: 32 g