Lamb chops with herb butter and potatoes
Lamb chops with herb butter and potatoes is a recipe with fresh ingredients from the lamb category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1.5 kg small, waxy potatoes
- 2 lamb rack steaks (with long ribs, about 800 g each)
- 8 sprigs fresh rosemary
- 4 sprigs fresh oregano
- 5 tbsp plant oil (for frying)
- Salt
- 4 tbsp butter
- pepper (coarsely ground from grinder)
Instructions
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1.
Wash, peel and halve the potatoes.
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2.
Preheat the oven to 160 °C with top/bottom heat.
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3.
Gently wash the lamb rack steaks and pat dry with kitchen paper. Scrape off any bone fragments that might burn. Rub the meat with pepper. Wash the rosemary and oregano (reserve some for garnish), strip leaves from stems, and finely chop.
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4.
Sear the rack in hot oil in a roasting pan until browned, seasoning with salt. Add the potatoes on the side and roast in the preheated oven (middle rack) for 20–25 minutes. Raise the temperature to 200 °C. Melt butter in a small saucepan and brush over the meat. Sprinkle generously with chopped herbs and freshly ground pepper. Roast another 10 minutes until golden brown.
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5.
Cover the finished lamb rack with foil and let rest briefly. Slice between the ribs, season the potatoes with salt, and serve garnished with fresh rosemary.
