Lamb chops with rosemary potatoes

Name: Lamb chops with rosemary potatoes
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 5 Branches of rosemary; 2 Garlic cloves; 250 g cherry tomatoes; 800 g Potatoes; 3 TABLESPOONS Oil; 7-10 Tbsp coarse sea salt; 7-10 Tbsp Pepper; 12 Lamb chops (with clean bones); 7-10 Tbsp Aluminium foil

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

5 Branches of rosemary
2 Garlic cloves
250 g cherry tomatoes
800 g Potatoes
3 TABLESPOONS Oil
7-10 Tbsp coarse sea salt
7-10 Tbsp Pepper
12 Lamb chops (with clean bones)
7-10 Tbsp Aluminium foil

Directions

1
Wash the rosemary and dab dry. Press garlic a little bit flat. Wash the tomatoes and dab dry. Wash the potatoes and cut them into quarters or sixths. Heat 2 tablespoons of oil in a pan.
2
Fry the potatoes over medium heat for about 15 minutes until golden brown and season with salt and pepper. Wash the lamb chops, dab dry and season with salt and pepper. Heat 1 tablespoon of oil in a large frying pan. Put garlic and half of the chops in the hot pan. Fry the chops on each side for about 2 minutes. Take the chops out of the pan, beat them in aluminium foil and let them rest. Put the rest of the chops into the pan and fry them in the same way, wrapping them in aluminium foil. Add tomatoes to the frying fat and fry for 2-3 minutes. Finely chop the needles of 1 sprig of rosemary and add to the potatoes.
3
Fry the chops on each side for about 2 minutes. Take the chops out of the pan, beat them in aluminium foil and let them rest. Put the rest of the chops into the pan and fry them in the same way, wrapping them in aluminium foil. Add tomatoes to the frying fat and fry for 2-3 minutes. Finely chop the needles of 1 sprig of rosemary and add to the potatoes. Arrange rosemary potatoes, lamb chops and braised tomatoes, sprinkle with salt and garnish with rosemary