Fried potatoes with lamb chops

Name: Fried potatoes with lamb chops
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g small new potatoes; 4 TABLESPOONS Oil; 1 (approx. 300 g) Courgette; 4 small cherry tomato panicles; 1-2 Branches of rosemary; 2 stem(s) Sage; 3 red onions; 1-2 Garlic cloves; 8 (à 60 g) lean lamb chops; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Chili Flakes; 7-10 Tbsp Aluminium foil

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g small new potatoes
4 TABLESPOONS Oil
1 (approx. 300 g) Courgette
4 small cherry tomato panicles
1-2 Branches of rosemary
2 stem(s) Sage
3 red onions
1-2 Garlic cloves
8 (à 60 g) lean lamb chops
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Chili Flakes
7-10 Tbsp Aluminium foil

Directions

1
Wash the potatoes and cook in boiling water for about 15 minutes. Wash, clean and slice the zucchini. Wash the tomato panicles. Wash the herbs and remove the needles or leaves from the stems.
2
Onions peel and cut into slices. Peel garlic and chop finely. Drain, rinse and peel the potatoes. Heat 2 tablespoons of oil in a pan. Fry the potatoes for about 10 minutes while turning.
3
Heat 2 tablespoons of oil in a frying pan. Add garlic, rosemary and lamb chops to the pan. Fry the chops for about 3 minutes on each side. Season with salt and pepper, remove and wrap in aluminium foil.
4
Add the zucchini and onions to the frying fat and fry briefly. Add tomato pancakes and sage leaves and fry for 2-3 minutes. Season with salt and chili. Season potatoes with salt and chili. Arrange fried potatoes with vegetables and lamb chops on plates.