Marinated Lamb Chops

Ingredients

• 960 g lamb chops (12 pieces)
• Salt
• black pepper (freshly ground)
• 4 sprigs Rosemary
• 2 lemons (1 small organic)
• 1 fresh head of garlic
• 2 tbsp olive oil
• 500 g small potatoes

Instructions

1. 1.

   Rinse the lamb chops, pat dry, season with salt and pepper. Spread them in a large shallow dish or baking pan.

2. 2.

   Wash 3 sprigs rosemary, shake off excess water, strip the needles and chop finely. Halve one lemon and squeeze its juice.

3. 3.

   Remove the outer skin and root end of the garlic head. Cut it crosswise into quarters and dice like an onion.

4. 4.

   Whisk together rosemary, lemon juice, garlic and 1 tbsp oil in a small bowl. Season with salt and pepper and pour over the lamb chops. Cover with cling film and refrigerate for at least 5 hours, preferably overnight, to marinate.

5. 5.

   Wash potatoes thoroughly and parboil them in boiling water for 10 minutes. Drain, rinse under cold water and let cool. Then peel, halve and place cut‑side up in an aluminum grill pan.

6. 6.

   Rinse the organic lemon hot, dry it, shave off a thin layer of zest with a microplane and finely chop.

7. 7.

   Halve the remaining lemon, squeeze its juice and set aside 1–2 tbsp. Drizzle the lemon zest with the remaining olive oil over the potatoes. Season with salt and pepper.

8. 8.

   Wash the leftover rosemary, shake off water, strip needles and finely chop. Sprinkle over the potatoes and grill for about 25 minutes on a hot rack.

9. 9.

   After about 20 minutes of potato cooking time, remove the lamb chops from the marinate, let them drain and grill each side for 2–3 minutes until crispy. Plate the marinated lamb chops with the potatoes, drizzle lemon juice over the potatoes and serve.