Lamb chops with parsley-paprika-pesto

Name: Lamb chops with parsley-paprika-pesto
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 big red pepper; 1-2 Garlic cloves; 2 Federation Parsley; 4-5 Tbsp Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g festkochen; 7-10 Tbsp Potatoes; 400 g Courgette; 1 sprig of fresh rosemary; 8 Lamb chops; 7-10 Tbsp (à ca. 100 g); 30 g clarified butter

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 big red pepper
1-2 Garlic cloves
2 Federation Parsley
4-5 Tbsp Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g festkochen
7-10 Tbsp Potatoes
400 g Courgette
1 sprig of fresh rosemary
8 Lamb chops
7-10 Tbsp (à ca. 100 g)
30 g clarified butter

Directions

1
For the sauce clean, wash and finely dice the peppers. Peel garlic, press it through the press or chop it very finely. Wash parsley, chop very finely. Mix the prepared ingredients with the olive oil.
2
Season with salt and pepper. Cover and leave to stand for about 1/2 hour. In the meantime peel, wash and quarter potatoes lengthwise. Clean, wash and halve the zucchini, cut into diagonal strips.
3
Wash the rosemary and put something aside for garnishing. Pluck off the remaining rosemary needles. Wash the lamb chops and dab dry. Fry the potatoes in half the heated lard, turning for about 10 minutes, zucchini and rosemary for about 5 minutes.
4
Season to taste with salt and pepper. Heat the rest of the clarified butter in a second pan and fry the chops on both sides, salt and pepper. Continue frying over medium heat for about 5 minutes.
5
Arrange everything on plates. Garnish with sprigs of rosemary. The rest of the extra sauce will do.