Lamb chops with mashed potatoes and braised tomatoes

Name: Lamb chops with mashed potatoes and braised tomatoes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 12 Lamb chops (approx. 60 g each); 4 TABLESPOONS Oil; 1 TEASPOON Lemon juice; 3 Garlic cloves; 7-10 Tbsp dried rosemary; 1 kg floury potatoes; 7-10 Tbsp Salt; 6 small tomatoes; 7-10 Tbsp Pepper; 1 TABLESPOON Butter; 100 ml Milk; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Lemon corners and rosemary

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

12 Lamb chops (approx. 60 g each)
4 TABLESPOONS Oil
1 TEASPOON Lemon juice
3 Garlic cloves
7-10 Tbsp dried rosemary
1 kg floury potatoes
7-10 Tbsp Salt
6 small tomatoes
7-10 Tbsp Pepper
1 TABLESPOON Butter
100 ml Milk
7-10 Tbsp grated nutmeg
7-10 Tbsp Lemon corners and rosemary

Directions

1
Place the lamb chops on a plate. Sprinkle with 3 tablespoons of oil and lemon juice. Peel garlic. Finely chop 2 clove of garlic and sprinkle with rosemary over the chops. Marinate the chops for about 20 minutes.
2
Peel and wash the potatoes, cut them into pieces and cook them in boiling salted water for about 15 minutes. Wash tomatoes, dab dry, clean and cut in half. Cut the rest of the garlic clove into thin slices.
3
Heat 1 tablespoon of oil in a frying pan. Roast the slices briefly in it, take them out. Fry the lamb chops for 2 minutes on each side, remove and keep warm. Add the tomatoes to the frying fat and braise for approx. 3 minutes.
4
Season with salt and pepper. Drain the potatoes. Add butter and milk and mash. Season to taste with salt and nutmeg. Arrange in a bowl and sprinkle with garlic slices. Arrange lamb chops and tomatoes on plates.
5
Garnish with lemon wedges and rosemary. Serve with mashed potatoes.