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🍽️ Crispy Lamb Chops with Creamy Mashed Potatoes and Fresh Salad

720 kcal · 30 min · 4 servings

Ingredients

• 4 Lamb chops (depending on size)
• 2 tsp Lemon juice
• 2 tbsp Olive oil
• 1 Peeled garlic clove
• 2 sprigs Rosemary
• 2 sprigs Thyme
• Pepper (from the mill)
• Ghee (for frying)
• 750 g floury potatoes
• Salt
• 250 ml Milk
• 1 tbsp Butter
• 1 Onion
• Ghee (for browning)
• 0.5 head Lollo Rosso
• 0.5 head Cos lettuce
• 3 tbsp Olive oil
• 1 tsp Walnut oil
• 2 tbsp Raspberry vinegar
• 1 tbsp White wine vinegar
• 1 tbsp Water
• Salt
• 1 Pinch of sugar
• 0.5 tsp Horseradish

Instructions

1. 1. Wipe the lamb chops with a damp cloth.
2. 2. Lightly pound the meat flat and shape it.
3. 3. Mix lemon juice, oil, finely diced garlic, plucked rosemary and thyme leaves, and coarsely ground pepper.
4. 4. Brush the chops on both sides with the marinade.
5. 5. Stack the meat pieces on top of each other.
6. 6. Cover the meat and refrigerate for 30 to 60 minutes.
7. 7. Peel the potatoes and cut them into quarters.
8. 8. Cook the potatoes in salted water for about 20 minutes until tender.
9. 9. Peel the onion and slice it into rings.
10. 10. Heat some ghee (clarified butter) in a pan.
11. 11. Brown the onion rings in the hot ghee.
12. 12. Remove the onions from the pan and set them aside.
13. 13. Wash the salad leaves one by one thoroughly.
14. 14. Drain the water from the salad.
15. 15. Whisk the ingredients for the salad marinade well together.
16. 16. Heat some ghee in a large pan.
17. 17. Fry the chops on both sides until golden brown.
18. 18. Baste the meat with the hot fat while cooking.
19. 19. Cook the meat for 3 to 4 minutes per side.
20. 20. Drain the cooked potatoes.
21. 21. Quickly press the potatoes through a potato ricer.
22. 22. Bring the milk to a boil.
23. 23. Add about half of the boiling milk and butter to the potatoes.
24. 24. Whip the mixture airy with a hand mixer and whisk attachment.
25. 25. Add more milk gradually until a loose mash forms.
26. 26. Season the mash with salt and nutmeg.
27. 27. Plate the mashed potatoes.
28. 28. Garnish the mash with the browned onions.
29. 29. Tear the salad into bite-sized pieces just before serving.
30. 30. Toss the salad with the marinade.
31. 31. Plate the salad.

Nutrition per serving

• kcal: 720
• Protein: 38 g · Fett/Fat: 42 g · Carbs: 48 g