Lamb Chops with Vegetables

Ingredients

• 8 lamb chops (bones cleaned and trimmed)
• 2 tbsp oil
• 100 ml White wine
• Salt
• Pepper (freshly ground)
• 1 bunch Basil
• 1 bunch tarragon
• 1 bunch dill
• 1 bunch parsley
• 2 slices toast bread
• 100 g butter
• 1 egg yolk
• Salt
• Pepper (freshly ground)
• 1 Zucchini
• 1 bunch carrots (with greens)
• 500 g Potatoes
• 400 g parsnips
• 2 sprigs Rosemary
• 4 tbsp butter
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   For the herb crust, pull the leaves from the stems and combine with dill tips, butter, and egg yolk to make a puree. Remove the bread crumbs, sprinkle over the herb puree, blend again briefly, and season with salt and pepper.

2. 2.

   For the vegetables, peel potatoes and boil in salted water for about 20 minutes, then drain and let cool.

3. 3.

   Wash, trim, halve lengthwise, remove seeds from zucchini and set aside.

4. 4.

   Wash carrots, peel, leaving some greens on top.

5. 5.

   Wash parsnips, peel, and also cut into sticks.

6. 6.

   Blanch zucchini, carrots, and parsnips in boiling salted water for about 3 minutes each, then shock in ice water immediately.

7. 7.

   Preheat the grill (or oven). Heat oil in a pan and sear the seasoned lamb chops all sides. Slice the meat, arrange side by side in an oven-safe dish, brush with herb mixture, and broil under the grill for about 5 minutes until the crust turns golden yellow. Remove and let rest briefly.

8. 8.

   Deglaze the pan with wine to loosen the fond, season with salt and pepper.

9. 9.

   Slice potatoes and fry them crisp in 2 tbsp hot butter.

10. 10.

    Add zucchini, carrots, and parsnips to the remaining hot butter and sauté.

11. 11.

    Serve vegetables with a splash of sauce and the lamb chops, garnished with rosemary.