French potato vegetables with lamb chops

Name: French potato vegetables with lamb chops
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g new potatoes; 2 Onions; 1 Garlic clove; 300 g green beans; 1-2 TABLESPOONS Butter or margarine; 1 l Vegetable broth; 8 Lamb chops (approx. 80 g each); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 3 TABLESPOONS Oil; 2 stem(s) Rosemary and thyme; 75 g ripened cream

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g new potatoes
2 Onions
1 Garlic clove
300 g green beans
1-2 TABLESPOONS Butter or margarine
1 l Vegetable broth
8 Lamb chops (approx. 80 g each)
7-10 Tbsp Salt
7-10 Tbsp black pepper
3 TABLESPOONS Oil
2 stem(s) Rosemary and thyme
75 g ripened cream

Directions

1
Wash potatoes thoroughly and cut into thicker slices. Peel onions and garlic and chop finely. Clean the beans. Melt the fat in a pot. Steam onions and garlic in it until transparent.
2
Add stock and bring to the boil. Cook the beans for about 15 minutes at medium heat. After about 5 minutes add the potato slices. Meanwhile wash the meat, dab dry and season with salt and pepper.
3
Heat the oil in portions in a frying pan. Fry the chops in 2 portions for about 6 minutes, turning them over. Remove and keep warm. Wash the herbs, dab dry and remove the needles or leaves.
4
Pour the potato and bean vegetables into a sieve, collecting approx. 250 ml of the stock. Mix vegetables, stock, herbs and sour cream, add salt and