Lamb chops with olive puree

Name: Lamb chops with olive puree
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 100 g Butter; 7-10 Tbsp grated rind of 1/2 untreated lemon; 7-10 Tbsp Salt; 1 kg Potatoes (mainly mealy cooking, e.g. Hela); 400 g green beans; 8 Lamb chops (about 70 g each); 7-10 Tbsp black pepper; 1 TABLESPOON Olive oil; 200 ml Milk; 80 g black olives in slices; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Lemon zests and slices

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

100 g Butter
7-10 Tbsp grated rind of 1/2 untreated lemon
7-10 Tbsp Salt
1 kg Potatoes (mainly mealy cooking, e.g. Hela)
400 g green beans
8 Lamb chops (about 70 g each)
7-10 Tbsp black pepper
1 TABLESPOON Olive oil
200 ml Milk
80 g black olives in slices
7-10 Tbsp grated nutmeg
7-10 Tbsp Lemon zests and slices

Directions

1
Stir 80 g soft butter until smooth. Stir lemon zest into the butter, season with salt. Peel and wash the potatoes, cut them roughly into pieces and boil them in salted water for about 20 minutes.
2
Wash, clean and halve the beans. Cook in boiling salted water for 12-15 minutes. Wash chops, dab dry and season with salt and pepper. Heat oil in a pan and fry the chops on each side for about 3 minutes.
3
Drain the potatoes, add the milk and 20 g butter and mash everything to a puree. Set aside 2 tablespoons of olive rings, chop the rest finely and stir into the purée. Season to taste with salt and nutmeg. Drain the beans and season with salt and pepper.
4
Serve chops with puree, lemon butter and beans. Garnish with olive rings, lemon zests and slices.