Juicy Lamb Chops

Tender, flavourful juicy lamb chops served with crispy small fried potatoes, sweet juicy tomatoes, fresh structured spinach, and a bright homemade mint sauce. A perfect combination of rustic comfort and elegance that makes every bite memorable.

Prep Time 15

Cook Time 30

Total Time 45

Servings Portions

Ingredients

8 large lamb chops
salt to taste
freshly ground black pepper to taste
2 tbsp olive oil
500 g potatoes small halved or left whole if tiny
2 tbsp vegetable oil
250 g cherry tomatoes or vine tomatoes
200 g spinach leaves

For the mint sauce:

1 cup fresh mint leaves chopped
3 tbsp white wine vinegar
1 tbsp sugar
1 pinch salt

Instructions

Season both sides of the lamb chops with salt and pepper.
8 large lamb chops, salt, freshly ground black pepper
Heat olive oil in a skillet over medium-high heat and sear the chops for 3–4 minutes on each side until golden brown and cooked to your liking.
2 tbsp olive oil
Remove and rest.
Fry the small potatoes, turning occasionally, until golden and crisp on the outside and tender inside, about 15–20 minutes.
500 g potatoes
Season with salt and pepper.
salt, freshly ground black pepper
In a separate pan, heat vegetable oil over medium heat.
2 tbsp vegetable oil
While the potatoes cook, lightly sauté the tomatoes for 2–3 minutes until just softened but still holding their shape.
250 g cherry tomatoes
Quickly sauté the spinach in a dry pan or with a touch of olive oil for 1–2 minutes just to warm and slightly soften it while keeping the leaves structured.
200 g spinach
In a small bowl, mix the chopped mint, vinegar, sugar and a pinch of salt until combined.
1 cup fresh mint, 3 tbsp white wine vinegar, 1 tbsp sugar, 1 pinch salt
Adjust sweetness or acidity to taste.
Arrange the juicy lamb chops on a plate with fried potatoes, tomatoes, and spinach.
Drizzle with mint sauce or serve it on the side for dipping.

Nutrition