Lamb Chops with Curry Potatoes and Green Beans

Ingredients

• 6 lamb chops (about 80 g each)
• 2 tbsp olive oil
• 1 untreated lemon
• 500 g waxy potatoes
• 300 g princess beans
• 1 tbsp curry powder
• 2 tbsp butter

Instructions

1. 1.

   Squeeze the lemon and mix 1 tbsp lemon juice with 1 tbsp olive oil and pepper, then brush the lamb chops with this mixture. Cover and let marinate.

2. 2.

   Peel the potatoes, cut into bite-sized pieces, and boil in plenty of salted water for about 25 minutes. While they cook, trim the beans; after 18 minutes add them to the potatoes and continue cooking.

3. 3.

   Drain the vegetables. In one pan heat the butter, in another heat the olive oil.

4. 4.

   Add the vegetables to the butter pan, sprinkle with curry powder, stir gently and sauté until lightly browned, seasoning with salt and pepper; optionally add a pinch of bean herb.

5. 5.

   Simultaneously cook the chops in the other pan for 2–4 minutes per side.

6. 6.

   Plate the lamb chops over the vegetable mixture and serve immediately.