Marinated lamb chops with potato gratin

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   For the lamb chops, bring sake to the boil in a pot and let it cool down. Add the soy sauce. Peel and finely chop the onion and garlic, add and blend briefly with a hand blender. Wash the meat, dab dry, mix with marinade and marinate for about 1 hour

2. 2

   Peel and wash the potatoes and slice them into thin slices. Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces. Mix chili and cream, season with salt and pepper. Spread the potatoes like roof tiles in an ovenproof dish, pour cream over them and mix everything. Cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 40 minutes, cover with foil if necessary.

3. 3

   For the sauce, wash all herbs, shake dry. Pluck leaves, except for about 1/4 of the mint, from the stems and puree with vinegar. Add oil, except for 2 tablespoons, little by little. Season to taste with salt, pepper and sugar

4. 4

   Remove meat from the marinade and season with salt and pepper. Heat 2 tablespoons of oil in a frying pan. Fry the chops for 3-5 minutes in portions. Pluck half of the remaining mint from the stems and chop. Arrange lamb steak chops and mint sauce on plates, garnish with mint leaves and sprinkle with chopped mint. Add potato gratin

Nutrition Facts

KCAL
850 kcal

CARBS
36 g

FATS
62 g

PROTEINS
33 g