Potato pan with cherry tomatoes, green asparagus and feta cheese with lamb chops

Name: Potato pan with cherry tomatoes, green asparagus and feta cheese with lamb chops
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g small, new potatoes; 1 bunch (450 g) green asparagus; 7-10 Tbsp Salt; 250 g cherry tomatoes; 1 (100 g) big onion; 1-2 Garlic cloves; 30 g pitted black olives; 1 Branch rosemary; 8 (approx. 600 g) Lamb chops; 35 g clarified butter; 7-10 Tbsp Pepper; 100 g Sheep's cheese

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g small, new potatoes
1 bunch (450 g) green asparagus
7-10 Tbsp Salt
250 g cherry tomatoes
1 (100 g) big onion
1-2 Garlic cloves
30 g pitted black olives
1 Branch rosemary
8 (approx. 600 g) Lamb chops
35 g clarified butter
7-10 Tbsp Pepper
100 g Sheep's cheese

Directions

1
Scrub the potatoes thoroughly in cold water. Cook in boiling water for 10-15 minutes. Meanwhile wash the asparagus, peel the lower third and cut off the ends. Cut the asparagus into pieces and precook in little boiling salted water for 3-4 minutes.
2
Wash the cherry tomatoes, dab dry and cut in half. Peel onion and garlic. Chop onion coarsely, chop garlic. Cut olives into strips. Wash the rosemary, dab dry and pluck roughly into pieces.
3
Drain the potatoes and let them drip off. Wash the lamb chops and pat them dry. Heat some clarified butter in a pan and fry the chops for 6-8 minutes, turning them over. Finally add garlic, fry briefly and season the chops with salt and pepper.
4
Remove from the pan, wrap in aluminium foil and leave to rest. Put the rest of the clarified butter into the hot pan and fry the potatoes for about 5 minutes, turning them over. Then add onions and rosemary and fry for about 2 minutes.
5
Mix in tomatoes, asparagus and olives and season with salt and pepper. Crumble sheep's cheese over it and stew covered for 3-5 minutes. Serve with the lamb chops.