Lamb Chops with Crunchy Vegetable Chips

For the lamb chop, rinse the lamb chops, pat dry and place in a flat pan. Cut the sprigs of rosemary in half and place on the pork chops. Peel and halve the garlic and add to the meat. Rinse, trim and chop the chile. Crush the peppercorns and sprinkle with the chile over the meat. Drizzle with oil and marinate covered at least 3 hours (preferably overnight), turning once.

For vegetable chips, peel the potato, sweet potato and beet and slice into thin slices. Soak the potato slices for 30-40 minutes in cold water.

Then pat the potato slices dry. Heat the oil and fry the potato slices at 170°C (approximately 325°F) until crispy and golden. Remove, drain on paper towels and season with salt to taste.

Take the lamb chops from the marinade and cook on the grill while turning for about 8 minutes. Season with sea salt.