Lamb cutlet with mashed potatoes and rocket

Name: Lamb cutlet with mashed potatoes and rocket
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g Potatoes; 7-10 Tbsp Salt; 4 Shallots; 80 g Rocket; 100 g Bacon bits (fine cubes of smoked bacon; 8 Lamb chops (approx. 80 g each); 2 TABLESPOONS Olive oil; 7-10 Tbsp Steak Pepper; 150 ml Milk; 2 TABLESPOONS Balsamic Vinegar

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g Potatoes
7-10 Tbsp Salt
4 Shallots
80 g Rocket
100 g Bacon bits (fine cubes of smoked bacon
8 Lamb chops (approx. 80 g each)
2 TABLESPOONS Olive oil
7-10 Tbsp Steak Pepper
150 ml Milk
2 TABLESPOONS Balsamic Vinegar

Directions

1
Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Peel shallots and cut them into slices. Clean, wash and drain the rocket. Drain bacon bits in a pan without fat. Add shallots and fry them.
2
Fold in rocket and let it collapse. Wash lamb chops and pat dry. Fry in hot oil from both sides for 3-5 minutes. Season with salt and steak pepper. Drain the potatoes and collect the cooking water. Mash the potatoes. Stir in milk and 100 ml cooking liquid. Stir in the bacon-rake mixture. Season to taste with balsamic vinegar and salt.
3
Drain the potatoes and collect the cooking water. Mash the potatoes. Stir in milk and 100 ml cooking liquid. Stir in the bacon-rake mixture. Season to taste with balsamic vinegar and salt. Arrange two chops with rocket puree on each plate