Lukewarm potato salad with rocket and shallots with lamb chops

Name: Lukewarm potato salad with rocket and shallots with lamb chops
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg small new potatoes; 6-7 TABLESPOONS Olive oil; 1 TEASPOON coarse salt; 7-10 Tbsp Pepper; 200 g Shallots; 2 Garlic cloves; 5 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 75 g Rocket; 150 g cherry tomatoes; 12 Lamb chops (about 60 g each); 7-10 Tbsp Oil

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg small new potatoes
6-7 TABLESPOONS Olive oil
1 TEASPOON coarse salt
7-10 Tbsp Pepper
200 g Shallots
2 Garlic cloves
5 TABLESPOONS light balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Sugar
75 g Rocket
150 g cherry tomatoes
12 Lamb chops (about 60 g each)
7-10 Tbsp Oil

Directions

1
Wash the potatoes thoroughly, cut in half, mix with 1-2 tablespoons of oil and place on a baking tray. Season with coarse salt and pepper and cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for approx. 15 minutes.
2
Peel and halve the shallots, add them to the potatoes on a baking tray and bake for another 15-20 minutes. In the meantime peel garlic, press it through a garlic press, mix with vinegar and season with salt, pepper and sugar.
3
Add 5 tablespoons of oil. Clean, wash and drain the rocket. Wash and slice the tomatoes. Wash the meat and dab dry. Brush a grill pan with oil. Grill the meat in it in 2 portions, depending on the thickness, on each side for about 2 minutes, season with salt and pepper.
4
Remove the potatoes and shallots, let them cool down briefly and put them into a bowl. Heat the vinaigrette, add the rocket and tomatoes to the potatoes, mix and serve with the lamb chops.