Lamb chops with carrots, snow peas, roast potatoes and chervil sauce

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash the potatoes thoroughly and boil them in a pot covered with water. Cook for about 20 minutes. Meanwhile clean the carrots, leave some green and wash. Peel and finely chop the garlic.

2. 2

   Clean and wash the sugar snap peas. Drain the potatoes, rinse and peel. Put carrots in boiling salted water and cook for about 15 minutes. Add sugar snap peas 3 minutes before the end of cooking time.

3. 3

   Wash the meat, dab dry. Heat 2 tablespoons of oil in a frying pan, fry the meat on each side for about 3 minutes. Add garlic and rosemary 2 minutes before the end of the frying time. Then season the meat with salt and pepper.

4. 4

   Heat 2 tablespoons of oil in a second frying pan and bake the potatoes for about 6 minutes, turning them until golden brown. Season with salt and pepper. Remove meat from the pan and keep warm. Deglaze the meat with lamb stock and let it boil down for 4-5 minutes.

5. 5

   Meanwhile, wash the chervil, dab dry and pluck the leaves from the stems. Add the chervil to the stock. Pour the vegetables into a sieve and let them drip off. Arrange potatoes, vegetables, meat and stock on plates.

6. 6

   Serve garnished with parsley and rosemary.

Nutrition Facts

KCAL
740 kcal

CARBS
44 g

FATS
50 g

PROTEINS
27 g