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🍽️ Crispy Lamb Chops with Creamy Mashed Potatoes

1043 kcal · 30 min · 4 servings

Ingredients

• 800 g floury potatoes
• salt
• 250 g green beans
• 2 handfuls basil
• 1 clove garlic
• 5 tbsp olive oil
• 2 tbsp grated parmesan
• 100 ml whipping cream
• 100 ml milk
• 8 lamb chops (ready for cooking)
• pepper

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place the potatoes in a pot with salted water.
3. 3. Cook the potatoes for about 30 minutes until tender.
4. 4. Wash the beans and remove the tough ends.
5. 5. Boil the beans in salted water for 6 to 8 minutes.
6. 6. Drain the beans and rinse them with cold water to stop the cooking process.
7. 7. Cut the beans into pieces about 2 cm in size.
8. 8. Rinse the basil briefly and shake it dry.
9. 9. Pluck the basil leaves from the stems.
10. 10. Cut half of the basil leaves into thin strips.
11. 11. Take the remaining half of the basil along with the peeled garlic clove.
12. 12. Puree the basil, garlic, and 4 to 5 tablespoons of oil into a fine paste.
13. 13. Stir the Parmesan into the basil paste.
14. 14. Peel the cooked potatoes.
15. 15. Press the potatoes through a potato ricer.
16. 16. Let the potatoes steam briefly to remove excess moisture.
17. 17. Heat the milk and cream in a small saucepan.
18. 18. Pour the hot milk-cream mixture over the potatoes.
19. 19. Stir the basil pesto mixture into the potatoes.
20. 20. Mix everything well until a creamy mash forms.
21. 21. Rinse the lamb briefly and pat it dry with kitchen paper.
22. 22. Season the lamb with salt and pepper.
23. 23. Heat a pan and add the remaining oil.
24. 24. Fry the lamb on both sides for 2 to 3 minutes until browned.
25. 25. Reduce the heat and let the lamb cook pink for 3 to 4 minutes.
26. 26. Serve the lamb on top of the mashed potatoes.
27. 27. Serve stuffed tomatoes on the side if you like.

Nutrition per serving

• kcal: 1043
• Protein: 64 g · Fett/Fat: 71 g · Carbs: 37 g