Lamb chops with rosemary crust and potato cakes

Ingredients

• 30 g dried tomatoes (soak in water 1 day beforehand)
• 1 sprig rosemary
• 2 stems flat-leaf parsley
• 1 Shallot
• 1 Garlic clove
• 2 tbsp olive oil
• Salt
• freshly ground pepper
• white bread (without crust)
• 480 g lamb rib chops (8 chops)
• 125 ml lamb stock (from the glass)
• 6 tbsp red wine
• 1 tsp Cornstarch
• 1 tbsp Crème fraîche
• 500 g potatoes (starchy, boiling type)
• 2 tsp cornstarch
• 1 tbsp flour
• 1 egg (size M)
• Salt
• Pepper
• olive oil (for frying)

Instructions

1. 1.

   Finely chop tomatoes, rosemary and parsley. Peel and finely dice shallot and garlic. Heat 1 tbsp olive oil. Add shallot and garlic and sauté until translucent. Add tomatoes, rosemary and parsley and cook briefly. Season with salt and pepper. Crumble white bread finely and mix in.

2. 2.

   Rinse lamb chops and pat dry. Season with salt and pepper. Heat remaining olive oil in a pan. Sear lamb chops 3 minutes per side. Transfer to a fireproof dish and spread the tomato-herb mixture over them.

3. 3.

   Bring lamb stock and 4 tbsp red wine to a boil. Whisk cornstarch with remaining red wine, stir into stock and bring to a simmer once. Finish with crème fraîche and season with salt and pepper.

4. 4.

   For potato cakes peel and grate potatoes finely. Squeeze excess moisture using a kitchen towel. Mix potato mash with starch, flour and egg. Season with salt and pepper. Heat olive oil in a non-stick pan. Drop spoonfuls of the mixture into hot oil, flatten slightly and fry until golden brown on both sides.

5. 5.

   Grill lamb chops under preheated grill for 3-5 minutes to finish. Plate everything together.