|
|
Agristo mini roast potatoes |
|
8 |
lamb chops |
|
2 cloves |
garlic, finely chopped (for the lamb chops) |
|
2 cloves |
garlic, finely chopped (for the beans) |
|
2 tablespoons |
fresh rosemary, finely chopped (or 2 tsp dried rosemary) |
|
|
salt and pepper to taste |
|
2 tablespoons |
neutral oil (for the lamb chops) |
|
2 tablespoons |
olive oil (for the tomatoes) |
|
2 tablespoons |
butter |
|
250 grams |
green beans, cleaned and cut into pieces |
|
|
cherry tomatoes |
Prepare the mini roast potatoes according to the cooking instructions.
Mix the chopped garlic, rosemary, salt, pepper and neutral oil in a bowl. Rub the lamb chops with this mixture and let them marinate for at least 30 minutes.
Heat a grill pan or barbecue over medium-high heat. Grill the lamb chops for 3-4 minutes per side, depending on the desired doneness (medium rare, medium, etc.). Remove them from the grill and let them rest for a few minutes before serving.
Cook the green beans in lightly salted boiling water for 3-4 minutes, or until al dente. Drain.
Heat the butter in a pan over medium-high heat. Add the chopped garlic and fry briefly until fragrant.
Add the cooked beans and sauté for 2-3 minutes in the garlic butter. Season with salt and pepper to taste.
Place the cherry tomatoes on a serving platter. Drizzle them with olive oil and sprinkle with salt and pepper. Garnish with fresh basil leaves, if desired.