- 8 Lamb cutlets
- 1 teaspoon dried Herbes de Provence
- 500 grams Tomatoes
- 1 kilogram waxy Potatoes
- 6 tablespoons Olive oil
- 2 teaspoons dried Marjoram
- freshly ground Pepper
- Rosemary (for garnishing)
- Basil (for garnish)
Peel and rinse potaotes, cut into wedges. Combine 4 tablespoons of oil, marjoram, salt and pepper and mix with potatoes.
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.
Rinse and dice tomatoes, season with salt and pepper.
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.
Arrange lamb chops with tomatoes and potato wedges on plates and serve garnished with rosemary and basil.