Olive and pine nut purée with lamb chops

Name: Olive and pine nut purée with lamb chops
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg Potatoes; 7-10 Tbsp Salt; 8 Lamb chops (à approx. 75 g); 3-4 Tbsp Olive oil; 2 Garlic cloves; 1/2 bunch Rosemary; 7-10 Tbsp Pepper; 40 g Pine nuts; 200 ml Milk; 75 g black olives in slices; 7-10 Tbsp Lamb's lettuce

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg Potatoes
7-10 Tbsp Salt
8 Lamb chops (à approx. 75 g)
3-4 Tbsp Olive oil
2 Garlic cloves
1/2 bunch Rosemary
7-10 Tbsp Pepper
40 g Pine nuts
200 ml Milk
75 g black olives in slices
7-10 Tbsp Lamb's lettuce

Directions

1
Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Wash lamb chops and pat dry. Heat 2 tablespoons of oil in a frying pan and fry the chops in it on each side for 5-6 minutes at medium heat. Peel garlic and cut into thin slices. 5 minutes before the end of the frying time, add the rosemary sprigs to the meat and fry with it. Season chops with salt and pepper. Roast pine nuts in a pan without fat until golden brown.
2
Drain the potatoes and mash them with a potato masher. Warm the milk and stir it into the puree. Add olives and pine nuts and fold in. Arrange puree and lamb chops on plates. Dribble the remaining olive oil over the puree and garnish with lamb's lettuce if desired and serve