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🍽️ Crispy Lamb Chops with Fresh Herb Sauce and Roasted Potatoes

532 kcal · 30 min · 4 servings

Ingredients

• 12 firm-cooking small potatoes (e.g. La Ratte)
• salt
• 2 anchovy fillets (preserved in oil)
• 1 organic lemon
• 1 garlic clove
• 5 chives stalks
• 4 sprigs parsley
• 9 tbsp olive oil
• 8 tbsp vegetable stock
• 250 g cherry tomatoes
• 30 g dried tomatoes (preserved in oil)
• 960 g lamb chops (bone-in chops; 12 lamb chops)
• pepper
• 2 tbsp black olives (pitted)
• 1 sprig rosemary (optional)
• 1 sprig thyme (optional)
• fleur de sel
• 1 drop vinegar (e.g. sherry vinegar)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place the potatoes in a pot with a little salted water.
3. 3. Cook the potatoes for 15 to 20 minutes until tender.
4. 4. Drain the cooking water.
5. 5. Let the potatoes cool down slightly.
6. 6. Cut the potatoes in half lengthwise.
7. 7. Take the anchovy fillets out of the pack.
8. 8. Let the anchovies drain well.
9. 9. Finely chop the anchovies.
10. 10. Rinse the lemon under hot water.
11. 11. Dry the lemon with a cloth.
12. 12. Grate the lemon zest finely.
13. 13. Peel the garlic clove.
14. 14. Wash the chives and parsley.
15. 15. Shake the herbs dry.
16. 16. Cut the chives into small rings.
17. 17. Pluck the leaves off the parsley.
18. 18. Finely chop the parsley leaves.
19. 19. Put the chive rings and parsley into a small bowl.
20. 20. Add the chopped anchovies to the herbs.
21. 21. Add the lemon zest to the mixture.
22. 22. Add seven tablespoons of oil to the herbs.
23. 23. Add vegetable stock to the mixture.
24. 24. Stir everything together into a homogeneous sauce (salsa verde).
25. 25. Add the garlic clove to the sauce.
26. 26. Set the sauce aside.
27. 27. Wash the cherry tomatoes.
28. 28. Dry the cherry tomatoes.
29. 29. Cut the cherry tomatoes in half.
30. 30. Take the sun-dried tomatoes out of the oil.
31. 31. Let the sun-dried tomatoes drain.
32. 32. Blot excess oil with kitchen paper.
33. 33. Cut the sun-dried tomatoes into strips.
34. 34. Rinse the lamb chops.
35. 35. Dry the lamb chops with a cloth.
36. 36. Lightly salt the lamb chops.
37. 37. Grease a grill pan with one to two teaspoons of oil.
38. 38. Heat the grill pan.
39. 39. Place the lamb chops in the hot pan.
40. 40. Grill the chops over medium to high heat.
41. 41. Grill the chops for two to four minutes on each side.
42. 42. Heat the remaining oil in a large pan.
43. 43. Fry the potatoes in the pan until golden yellow.
44. 44. Turn the potatoes frequently while frying.
45. 45. Fry the potatoes over medium heat.
46. 46. Mix the olives into the potatoes.
47. 47. Mix the sun-dried tomatoes into the potatoes.
48. 48. Fry the potatoes briefly with the mix-ins.
49. 49. Add thyme leaves to the potatoes if desired.
50. 50. Add rosemary needles to the potatoes if desired.
51. 51. Add the cherry tomatoes to the potatoes last.
52. 52. Heat the cherry tomatoes with the potatoes.
53. 53. Season the potato dish with salt.
54. 54. Season the potato dish with pepper.
55. 55. Remove the garlic clove from the sauce.
56. 56. Season the sauce with fleur de sel.
57. 57. Season the sauce with pepper.
58. 58. Season the sauce with vinegar.
59. 59. Distribute the potato-tomato dish on pre-warmed plates.
60. 60. Arrange the lamb chops on the vegetables.
61. 61. Drizzle some sauce over the chops.
62. 62. Serve the remaining sauce separately.

Nutrition per serving

• kcal: 532
• Protein: 40 g · Fett/Fat: 26 g · Carbs: 31 g