Lamb Chops with Herb Butter

Last Updated on December 4, 2024

Festive Easter menu in the form of marinated lamb chops with herb butter served with light potato salad.

Ingredients:

4 pcs of lamb chops For the marinade: 1 pk rosemary sprigs 1 pk thyme sprigs 1 tbsp mustard

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100 ml oil juice from one lemon worchester pepper salt For herb butter: 120 g of butter 2 pcs garlic cloves fresh herbs pepper salt For salad: 1 kg of potatoes 2 pcs garlic clove 1 pk red onion beetroot leaves Szechuan pepper tree tomatoes salt

Procedure:

1. Adjust the cutlets so that the appearance of the bone is without meat
2. Prepare a marinade by mixing all the ingredients and pouring it over the prepared meat in a bowl
3. Add the picked herbs, thyme and rosemary and leave to rest for a couple of hours
4. Cook the potatoes whole in their skins until semi-soft
5. Melt the butter in a pan
6. Add the finely chopped herbs (here parsley, oregano, tarragon, sage), chopped garlic, salt and pepper
8. Let cool
9. Put the lettuce leaves in a bowl, add the briefly sautéed onion and garlic and mix
10. Salt and pepper
11. Fry the potatoes in the pan with the tomatoes
12. Bake the cutlets in the pan for about 6 minutes on each side
13.

Recommendation:

Serve the salad on a plate, bone chops on top, gently smash the potatoes with the palm of your hand, roast the tomatoes and top everything with herb butter.

Note:

Recipe from the page.