Lamb chops with crispy vegetable chips

Ingredients

• 16 lamb chops (pre-cooked)
• 2 sprigs Rosemary
• 2 Garlic cloves
• 1 red chili pepper
• 1 tsp peppercorns
• 5 tbsp olive oil
• Sea salt
• 2 large waxy potatoes
• 2 beetroot bulbs
• 1 potato
• Salt
• 1 l rapeseed oil

Instructions

1. 1.

   Wash the lamb chops, pat dry and place in a shallow dish. Cut the rosemary sprigs in half and add to the chops. Peel, halve the garlic cloves and add them as well. Wash, deseed and finely chop the chili pepper. Crush the peppercorns and sprinkle over the meat with the chili. Drizzle with oil and cover for at least 3 hours (best overnight), turning once during this time.

2. 2.

   For the chips, peel the potatoes, sweet potato and beetroot and grate them into as thin slices as possible. Place the potato slices in cold water for 30‑40 minutes to leach out starch.

3. 3.

   Pat the potato slices dry thoroughly. Heat oil and fry the slices at 170 °C until crisp and golden‑yellow. Remove, drain on kitchen paper and season with salt to taste.

4. 4.

   Take the lamb chops from the marinate and grill them, turning occasionally, for about 8 minutes and finish seasoning with sea salt.

5. 5.

   Arrange the vegetable chips on preheated plates and serve immediately.