Lamb Chops with Chili Potatoes

Ingredients

• 600 g new potatoes
• Salt
• 2 Zucchini
• 2 yellow bell peppers
• 1 small red chili pepper
• 1 Garlic clove
• 4 tbsp olive oil
• 1 sprig rosemary (small)
• 4 thyme stems
• 250 ml vegetable broth (ready-made)
• 8 lamb chops
• black pepper from the mill

Instructions

1. 1.

   Wash potatoes thoroughly. Cook in salted water for 15-18 minutes. Drain potatoes. Rinse zucchini. Quarter bell peppers and clean them. Rinse vegetables and cut into pieces. Wash chili pepper, clean it and slice into rings. Peel garlic.

2. 2.

   Drain potatoes and cut into pieces. Heat 3 tbsp olive oil in a non-stick pan. Sauté potatoes for 5 minutes. Add vegetables, herbs, and chili and cook for another 3-4 minutes. Press in garlic. Pour in broth and continue cooking for 5 more minutes.

3. 3.

   Season lamb chops with salt and pepper. Heat remaining olive oil and fry the lamb chops for about 3 minutes per side. Season potato-vegetable mixture with salt and pepper and serve together with the lamb chops.