Grill lamb chops with gremolata and tiny oven potatoes

Lamb chops taste delicious, not only during the lamb season, but the rest of the year as well. We often take them on the grill, but they can be fried in a pan as well. We have bought a grill pan, which gives a delicious grilled look without a grill. I find it a bit difficult to calculate the amount of chops, but 300 g per person tends to be quite ok.

The gremolata only gets better from being able to stand and pull a little, so I like to start with it:

1 pot finely chopped dill

1 pot finely chopped parsley

2 cloves finely chopped garlic

1 glass of capers

2 finely shredded spring onions

2 dl mangoed thick

1 dl lemon oil

1 dl olive oil

Everything is mixed well and stands and rests at room temperature while you prepare the rest of the food.

You can find the recipe for the oven potatoes here

The chops are rubbed in with a little olive oil and given a sprinkle of salt and pepper, before they are either grilled or fried for 3-4 minutes on each side.

 

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