Lamb chops with rosemary potatoes

Name: Lamb chops with rosemary potatoes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 750 g baby new potatoes; 500 g Tomatoes; 1 Onion; 4 TABLESPOONS Sunflower oil; 2 TABLESPOONS Herb Vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g Bacon; 2 TABLESPOONS Olive oil; 1 Branch rosemary; 8 (80 g each) Lamb chops; 7-10 Tbsp a salad leaf, some rosemary and parsley

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

750 g baby new potatoes
500 g Tomatoes
1 Onion
4 TABLESPOONS Sunflower oil
2 TABLESPOONS Herb Vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g Bacon
2 TABLESPOONS Olive oil
1 Branch rosemary
8 (80 g each) Lamb chops
7-10 Tbsp a salad leaf, some rosemary and parsley

Directions

1
Wash the potatoes and cook in boiling water for about 15 minutes. In the meantime, wash and clean the tomatoes and cut them into pieces. Peel and finely chop the onion. Whisk sunflower oil and vinegar together.
2
Season with salt and pepper. Add tomatoes and onions. Drain potatoes, rinse with cold water and peel. Cut the bacon slices in half, wrap them around the potatoes and fry them in hot olive oil. Pluck rosemary needles from the stems and sprinkle over the potatoes.
3
Remove the potatoes from the pan. Rinse the lamb chops in cold water, dab dry and fry in the cooking fat on each side for about 2 minutes. Season with salt and pepper. Arrange potatoes, chops and tomato salad on a plate and garnish with salad, rosemary and parsley as desired.