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Lamb Chops with Potato Wedges and Tomatoes

Lamb Chops with Potato Wedges and Tomatoes
45 min.
Preparation
easy
Difficulty

Ingredients

for 4 servings
8 Lamb cutlets
1 teaspoon dried Herbes de Provence
500 grams Tomatoes
1 kilogram waxy Potatoes
6 tablespoons Olive oil
2 teaspoons dried Marjoram
Salt
freshly ground Pepper
Rosemary (for garnishing)
Basil (for garnish)
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Preparation steps

1

Peel and rinse potaotes, cut into wedges. Combine 4 tablespoons of oil, marjoram, salt and pepper and mix with potatoes.

2

Spread potatoes evenly on a baking sheet and roast in preheated oven at 200°C (approximately 400°F) for about 3 minutes, turn over potatoes once. 

3

Rinse and dice tomatoes, season with salt and pepper.

4

Season lamb chops with salt and pepper. Heat remaining olive oil in a pan and cook chops for about 3 minutes per side. At the end of cooking, sprinkle with herbs de Provence.

5

Arrange lamb chops with tomatoes and potato wedges on plates and serve garnished with rosemary and basil.