Sautéed Potatoes with Rosemary and Chops Recipe

 Sautéed Potatoes with Rosemary and Chops Recipe

Ingredients

500 g potatoes for cooking

15 standing lamb chops

2 tbsp rosemary leaves

1 tbsp coarse salt

6 crushed garlic cloves

3 bay leaves

2 tbsp butter

olive oil to taste

Preparation

Peel the potatoes and cut them into large cubes. Place them in a pan with water and boil for about 15 minutes until they are almost cooked. Drain and set aside. Season the chops with coarse salt, the garlic cloves and 1 tbsp rosemary leaves. Let them rest for at least 30 minutes.

Grill the chops in a little olive oil for about 2 minutes on each side so that they are browned on the outside and pink on the inside. Melt the butter in a frying pan. When it turns brown, add the potatoes and cook without stirring too much so they don't fall apart. Shake the pan so they cook evenly. Sprinkle with rosemary leaves and serve with the freshly fried chops.