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🍽️ Crispy Pan-Fried Potatoes with Tender Lamb Loin

512 kcal · 30 min · 4 servings

Ingredients

• 600 g boned lamb loin fillet
• 1 kg potatoes
• 3 tbsp black olives
• 0.5 bunch sage
• 2 garlic cloves (peeled)
• olive oil
• salt
• pepper (from the mill)
• 4 slices Parma ham

Instructions

1. 1. Peel the potatoes.
2. 2. Cut the potatoes in half.
3. 3. Cut the potato halves into quarters.
4. 4. Cut the quarters in half again to create small pieces.
5. 5. Heat 4 tablespoons of oil in a non-stick pan.
6. 6. Place the potatoes in the hot pan.
7. 7. Cover the pan with a lid.
8. 8. Fry the potatoes over medium heat for about 20 minutes.
9. 9. Stir the potatoes frequently while frying.
10. 10. Strip the sage leaves from the stems.
11. 11. Add the sage leaves to the pan.
12. 12. Fry the sage leaves briefly.
13. 13. Season the potatoes with salt and pepper.
14. 14. Fold the olives into the potatoes.
15. 15. Rub the lamb loin thoroughly with the garlic.
16. 16. Heat 4 tablespoons of oil in a large pan.
17. 17. Sear the lamb loin for about 3 minutes on each side.
18. 18. Season the meat with salt and pepper.
19. 19. Remove the meat from the pan.
20. 20. Wrap the meat in aluminum foil.
21. 21. Keep the wrapped meat warm.
22. 22. Briefly fry the ham slices in the remaining oil.
23. 23. Take the lamb out of the foil.
24. 24. Cut the lamb into wide strips.
25. 25. Place one slice of Parma ham on each piece of meat.
26. 26. Place one sage leaf on each piece of meat.
27. 27. Arrange the meat on top of the potatoes.
28. 28. Serve the dish immediately.

Nutrition per serving

• kcal: 512
• Protein: 42 g · Fett/Fat: 20 g · Carbs: 40 g