Lamb Chops with Mashed Potatoes
- For the lamb chops
- 4 Lamb cutlets
- 2 tsps lemon juice
- 2 Tbsps olive oil
- 1 peeled garlic clove
- 2 sprigs rosemary
- 2 sprigs thyme
- freshly ground peppers
- clarified butter (to fry)
- For the mashed potatoes
- 750 grams starchy potatoes
- 250 milliliters milk
- 1 Tbsp butter
- 1 onion
- clarified butter (for browning)
For the lamb chops: wipe one with damp cloth, lightly tap and form shapes.
Mix lemon juice with oil, finely diced garlic, plucked rosemary leaves, thyme and a little coarse ground pepper together and spread on both sides of each lamb chop. Stack lamb chops on top of each other, cover and refrigerate for 1/2 to 1 hour.
For the mashed potatoes: Meanwhile, peel and quarter potatoes and cook in salted water for about 20 minutes. Heat some butter in a pan. Peel onion, cut into rings, fry in hot butter and set aside.
For the salad: Rinse lettuce well and let dry.
For the salad dressing: Mix all salad dressing ingredients together well.
In a large pan heat a little butter and fry lamb chops for 3-4 minutes on each side until golden brown, basting with hot butter.
For the mashed potatoes: Drain cooked potatoes and quickly push through ricer. Bring milk to a boil. Add about half boiling milk and butter to potatoes and use an electric mixer to whisk everything together until mashed potatoes are open and airy. Use as much milk as needed to maintain a loose puree. Season mashed potatoes with salt and nutmeg and serve garnished with browned onions.
Tear lettuce into bite size pieces just before serving and drizzle with salad dressing.