Lamb Chops with Potatoes

Ingredients

• 8 lamb chops
• 6 tbsp Olive oil
• 2 Garlic cloves
• 2 green bell peppers
• 100 g heavy cream
• 350 g waxy potatoes
• 100 g olives
• 2 tbsp butter
• 1 sprig rosemary

Instructions

1. 1.

   Wash and pat dry the meat. Peel the garlic and press it into the olive oil, mix well, and marinate the lamb chops in this mixture for 1 hour. Halve the peppers, remove seeds, wash, and slice into thin strips. Wash potatoes and boil them with skin in salted water for 25 minutes. Drain, steam off excess moisture, and peel. Let the chops drain slightly and sear them in a heavy pan on both sides for 5 minutes; set aside warm. Add pepper strips to the pan and sauté for 5 minutes, pour in cream, bring to a boil once, return the chops, and reheat. Chop rosemary leaves and sprinkle over.

2. 2.

   Butter warms in a pan, toss potatoes with it, then mix in pitted, chopped olives. Plate lamb chops with sauce and potatoes on dishes.