Lamb Chops with Potatoes and Cherry Tomatoes recipe

Ingredientsfor

Ingredients: 600 grams small, waxy potatoes; 6 Tbsps olive oil; salt; freshly ground peppers; 4 red chili peppers; 8 Lamb cutlets (ready for cooking, about 70-80 grams); 2 Tbsps medium hot Mustard; 4 Tomatoes (about 4-5 cherry tomatoes)

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Preparation

Rinse the potatoes thoroughly, cut in half lengthwise, mix with 3 tablespoons of olive oil, and season with salt and pepper. Spread the potatoes on a baking tray and bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for 25-30 minutes, turning occasionally.

Rinse the red chile peppers. Rinse the lamb chops, pat dry, season with salt and pepper, and rub thinly with mustard. Heat 2 tablespoons oil in a pan and fry the lamb chops sharply.

Remove the lamb chops from heat and let stand briefly. Rinse the tomatoes gently (do not detach from the panicles), add to the potatoes in the oven 10 minutes before the end of cooking, drizzle with the remaining oil, and season with salt and pepper. Bake the tomatoes together with the potatoes thereafter.

Serve the potatoes with the chops and tomatoes on a warm plate.

Calorie	914 cal.	(44 %)
Protein	60 g	(61 %)
Fat	63 g	(54 %)
Carbohydrates	26 g	(17 %)
Sugar added	0 g	(0 %)
Roughage	3.2 g	(11 %)

Eat Smarter USA | Eat Healthy. Live Smarter.

Ingredients

Lamb Chops with Potatoes and Cherry Tomatoes