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🍽️ Crispy Lamb Chops with Herb Butter and Oven Potatoes

450 kcal · 30 min · 4 servings

Ingredients

• 1.5 kg small, waxy potatoes
• 2 lamb loins (with long ribs, approx. 800 g each)
• 8 sprigs fresh rosemary
• 4 sprigs fresh oregano
• 5 tbsp vegetable oil (for frying)
• salt
• 4 tbsp butter
• pepper (from the mill, coarsely ground)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Peel the potatoes.
3. 3. Cut the potatoes in half.
4. 4. Preheat the oven to 160 degrees Celsius.
5. 5. Use the top and bottom heat setting.
6. 6. Rinse the lamb rack carefully with water.
7. 7. Pat the meat completely dry with kitchen paper.
8. 8. Cleanly scrape off the protruding ends of the rib bones with a knife.
9. 9. Rub the meat evenly with pepper.
10. 10. Wash the rosemary and the oregano.
11. 11. Reserve a small part of the herbs for decoration.
12. 12. Pull the leaves off the rosemary and oregano stems.
13. 13. Finely chop the stripped herbs.
14. 14. Heat the oil in a casserole dish.
15. 15. Sear the lamb rack on all sides in the hot oil.
16. 16. Salt the meat while searing.
17. 17. Add the potatoes to the side in the casserole dish.
18. 18. Place the casserole dish on the middle rack in the preheated oven.
19. 19. Cook the dish in the oven for 20 to 25 minutes.
20. 20. Increase the oven temperature to 200 degrees Celsius after the cooking time.
21. 21. Melt the butter in a small fat pan.
22. 22. Brush the meat with the melted butter.
23. 23. Generously sprinkle the meat with the chopped herbs.
24. 24. Add freshly ground pepper.
25. 25. Roast the meat for a further 10 minutes until golden brown.
26. 26. Cover the finished lamb rack with aluminum foil.
27. 27. Let the meat rest briefly.
28. 28. Cut the lamb rack into individual slices between the rib bones.
29. 29. Season the finished potatoes with salt.
30. 30. Decorate the dish with fresh rosemary.
31. 31. Serve the lamb chops and potatoes.

Nutrition per serving

• kcal: 450
• Protein: 26 g · Fett/Fat: 20 g · Carbs: 39 g