Fennel Potatoes
Fennel potatoes are a recipe with fresh ingredients from the potato category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 sprig fresh rosemary
- 1 untreated lemon
- coarsely cracked pepper
- 4 tbsp olive oil
- 8 lamb rib chops (about 50 g each)
- 750 g new potatoes
- Salt
- 4 fennel seeds
- 150 g crème fraîche
Instructions
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1.
Strip rosemary leaves from the sprig. Rinse the lemon hot and grate its zest, then squeeze out the juice. Mix rosemary, lemon zest, coarsely cracked pepper, and 2 tbsp olive oil. Rub this mixture onto the lamb chops and let marinate covered for 2 hours.
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2.
Wash potatoes thoroughly and halve them. Prick each potato several times with a fork. Place the potatoes cut side up on a baking sheet lined with foil. Drizzle with the remaining olive oil and sprinkle with salt and fennel seeds. Bake in the oven at 200°C (fan: 180°C / gas: level 3-4) for about 30–40 minutes.
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3.
Heat a pan dry and sear the lamb chops for 2 minutes per side. Season the chops and remove them. Deglaze the pan with lemon juice and reduce slightly. Plate the chops with the potatoes and dollop crème fraîche on top.
