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🍽️ Crispy Lamb Chops with Herb Crust and Colorful Vegetables

1236 kcal · 30 min · 4 servings

Ingredients

• 8 Lamb chops (bones cleaned and trimmed)
• 2 tbsp Oil
• 100 ml White wine
• Salt
• Pepper (from the mill)
• 1 bunch Basil
• 1 bunch Tarragon
• 1 bunch Dill
• 1 bunch Parsley
• 2 slices Toast bread
• 100 g Butter
• 1 Egg yolk
• Salt
• Pepper (from the mill)
• 1 Zucchini
• 1 bunch Carrots (with greens)
• 500 g Potatoes
• 400 g Swede
• 2 sprigs Rosemary
• 4 tbsp Butter
• Salt
• Pepper (from the mill)

Instructions

1. 1. Pluck the leaves from the herb stems and place them in a blender together with the dill tips, butter, and egg yolk.
2. 2. Remove the hard crust from the bread and crumble the soft interior over the herb mixture in the blender.
3. 3. Blend everything briefly into a smooth paste and season with salt and pepper.
4. 4. Peel the potatoes and place them in boiling salted water.
5. 5. Cook the potatoes for about 20 minutes until they are tender.
6. 6. Drain the water and let the potatoes cool down.
7. 7. Wash the zucchini and cut it in half lengthwise.
8. 8. Remove the seeds from the zucchini and cut the halves into even pieces.
9. 9. Wash and peel the carrots, but leave a small piece of the green top attached.
10. 10. Peel the navets (small turnips) and cut them into suitable pieces.
11. 11. Boil the zucchini, carrots, and navets one after another in boiling salted water for about 3 minutes each.
12. 12. Remove the vegetables from the water and immediately place them in ice-cold water to stop the cooking process.
13. 13. Preheat the grill or the oven to the highest setting.
14. 14. Heat oil in a frying pan.
15. 15. Season the lamb racks with salt and pepper.
16. 16. Sear the meat in the hot pan on all sides.
17. 17. Cut the seared meat into individual chops.
18. 18. Place the chops side by side in a heatproof dish.
19. 19. Spread the herb butter mixture evenly over the chops.
20. 20. Grill the chops for about 5 minutes until the crust is golden yellow.
21. 21. Remove the dish from the oven and let the meat rest briefly.
22. 22. Pour wine into the dish where the meat was placed and let it simmer briefly.
23. 23. Loosen the meat residues stuck to the bottom of the dish with the wine.
24. 24. Season the sauce with salt and pepper.
25. 25. Slice the cooled potatoes.
26. 26. Fry the potato slices in 2 tablespoons of hot butter until crispy.
27. 27. Toss the blanched vegetables in the remaining hot butter.
28. 28. Serve the vegetables together with the lamb chops and some sauce.
29. 29. Garnish the dish with fresh rosemary sprigs.

Nutrition per serving

• kcal: 1236
• Protein: 64 g · Fett/Fat: 89 g · Carbs: 41 g