Grilled lamb chops with mushroom sauce and boat potatoes are easy and good food and I think it tastes extra good, when this year's new lamb arrives in the store. If you don't want to grill, you can fry them in a pan. It will be almost as good.
The lamb:
Grease the chops with olive oil. Spread some garlic from the tube. Sprinkle with salt, pepper and a little rosemary.
Then grill them for 3-4 minutes on each side.
Sauce:
2 pk sliced mushrooms
2 finely chopped onions
3 cloves finely chopped garlic
5 dl cream
4 tablespoons fund, e.g. chicken, beef, chanterelle or game depending on what you are going to serve the sauce for
pepper
Brown the mushrooms and onion well in butter. Add the garlic and let it simmer for a few minutes. Add cream and stock. Let it cook until it thickens. Season with pepper and possibly. more funds if you do not think it is salty enough
Potatoes:
1 kg boiled potatoes
1/2 cup olive oil
Salt and pepper
Drizzle a little olive oil in a long pan, divide the potatoes into boats, put them in the long pan, add salt and pepper, sprinkle over a little more oil and put them in the oven at full blast. When they start to get a little color, turn the temperature down to 200 degrees and let them fry until they are crispy on the outside and soft on the inside.
Serve grilled lamb cutlets with mushroom sauce and boat potatoes with a lemon boat and garnish with a little rosemary.
You will find several exciting and tasty dishes with lamb, both traditional and more unusual varieties, HERE.
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