Mediterranean mashed potatoes with lamb chops

Name: Mediterranean mashed potatoes with lamb chops
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg Potatoes; 7-10 Tbsp Salt; 6 TABLESPOONS Sunflower oil; 50 g Pine nuts; 50 g dried tomatoes; 1 basil bunch; 75 g Parmesan cheese; 8 Lamb chops (about 70 g each); 2 TABLESPOONS Wine vinegar; 7-10 Tbsp Pepper; 1 TEASPOON Honey; 1 Shallot; 300 g Tomatoes; 200 ml Milk; 7-10 Tbsp Pepper

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg Potatoes
7-10 Tbsp Salt
6 TABLESPOONS Sunflower oil
50 g Pine nuts
50 g dried tomatoes
1 basil bunch
75 g Parmesan cheese
8 Lamb chops (about 70 g each)
2 TABLESPOONS Wine vinegar
7-10 Tbsp Pepper
1 TEASPOON Honey
1 Shallot
300 g Tomatoes
200 ml Milk
7-10 Tbsp Pepper

Directions

1
Peel, wash and halve the potatoes and cook in boiling salted water for about 20 minutes. Heat 1 tablespoon of oil. Roast the pine nuts in it while turning. Cut tomatoes into thin strips. Wash basil, shake dry, pluck leaves from the stalks.
2
Finely crush 2 tablespoons of oil and basil with a blender, except for a little for garnishing. From the Parmesan cheese, cut off a few slices with a peeler to garnish. Grate the remaining cheese into thin strips.
3
Wash the meat, dab dry and season with salt. Heat 1 tablespoon of oil in a frying pan. Fry meat for approx. 8 minutes, turning. For the vinaigrette, whisk vinegar, salt, pepper and honey together. Add 2 tbsp. oil drop by drop.
4
Peel the shallot, cut into fine strips and stir into the vinaigrette. Wash, clean and slice the tomatoes. Bring milk, dried tomato strips and pine nuts to the boil. Drain the potatoes, add the milk mixture and basil puree and mash into puree.
5
Fold in Parmesan and season with salt and pepper. Serve, garnish puree with parmesan slices, drizzle tomatoes with vinaigrette and garnish with basil and season meat with pepper.