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🍽️ Crispy Lamb Chops with Herb Crust and Creamy Mashed Potatoes

720 kcal · 30 min · 4 servings

Ingredients

• 800 g floury potatoes
• salt
• 100 ml milk
• 100 ml whipping cream
• 25 g soft butter
• nutmeg
• 1 lamb rack (approx. 800 g)
• salt
• pepper (from the mill)
• 2 tbsp vegetable oil
• 50 g butter
• 2 tbsp breadcrumbs
• 1 egg yolk
• 2 tbsp coarse mustard
• 2 tbsp freshly chopped herbs (e.g. tarragon, rosemary, thyme)
• 150 ml dry white wine
• 250 ml lamb stock
• 2 tbsp butter
• 600 g spinach
• 2 garlic cloves

Instructions

1. 1. Wash the potatoes thoroughly and peel them.
2. 2. Place the peeled potatoes in a pot with salted water.
3. 3. Cook the potatoes for about 30 minutes until they are tender.
4. 4. Preheat the oven to 140 degrees Celsius using top and bottom heat.
5. 5. Wash the meat and pat it dry with a kitchen towel.
6. 6. Season the meat with salt and pepper.
7. 7. Sear the meat in hot oil on all sides.
8. 8. Place the meat on a rack in the oven.
9. 9. Place a drip tray under the rack to catch any dripping fat.
10. 10. Cook the meat in the oven for 25 to 30 minutes.
11. 11. Mix the soft butter with the breadcrumbs, mustard, and egg yolk.
12. 12. Add the herbs to the butter mixture and stir everything well.
13. 13. Season the herb butter with salt and pepper.
14. 14. Chill the herb butter until it is ready to use.
15. 15. Take the herb butter out of the refrigerator about 10 minutes before the end of the cooking time.
16. 16. Spread the herb butter evenly over the lamb meat.
17. 17. Deglaze the pan drippings in the pot with white wine.
18. 18. Add the lamb stock and let the sauce reduce to about half its volume.
19. 19. Stir one tablespoon of cold butter into the sauce.
20. 20. Season the sauce with salt and pepper to taste.
21. 21. Drain the cooked potatoes.
22. 22. Press the potatoes through a potato ricer.
23. 23. Let the pressed potatoes steam for a short while.
24. 24. Heat the milk, cream, and butter together in a pot.
25. 25. Stir the warm milk mixture into the potatoes gradually.
26. 26. Use a cooking spoon to stir the potato mixture until creamy.
27. 27. Season the mashed potatoes with salt and nutmeg.
28. 28. Wash the spinach and remove any tough stems.
29. 29. Blanch the spinach briefly in salted water (cook briefly in boiling water).
30. 30. Shock the spinach in cold water to stop the cooking process.
31. 31. Squeeze the spinach well to remove excess water.
32. 32. Chop the spinach roughly.
33. 33. Peel the garlic and chop it finely.
34. 34. Fry the garlic in the remaining butter until golden brown.
35. 35. Add the chopped spinach to the pan and season with salt.
36. 36. Place the mashed potatoes and sauce on the plates.
37. 37. Cut the lamb rack into individual chops.
38. 38. Place the chops on the plates.
39. 39. Serve the dish immediately.

Nutrition per serving

• kcal: 720
• Protein: 28 g · Fett/Fat: 46 g · Carbs: 40 g