Lamb chops with red wine sauce and potato roses

This dish is suitable for guests and the potato roses look impressive and they are not complicated to make.

Potato roses:

Pr rose:

1 slice of bacon

1 potato in thin slices

desired spices

butter for brushing

Place the bacon on a skewer and spread thin potato slices. Sprinkle on desired spices or herbs. Remember that the bacon gives off salt. Roll up, insert a cocktail stick into the end of the roll and place in a refractory dish, drizzled with a little oil. Brush with butter and set far down in the oven at 180 degrees for about 40-60 minutes depending on the size of the roses. Make sure they do not get too dark. Add ev. over some aluminum foil at the end. Remove the cocktail sticks before serving.

If you want to see a video of how to make the potato roses, you can click here.


1 finely chopped onion

1 tablespoon butter

2 cloves finely chopped garlic

2 dl red wine

1 tassel finely chopped rosemary

2 ss balsamic god

2 bay leaves

boiled in

1 tbsp dijon mustard

4 tablespoons acacia honey

1 dl lamb power

ev. brown cornstarch

salt and pepper

Brown the onion in the butter. Add the garlic and let it simmer for a few minutes. Add red wine, rosemary, balsamic vinegar and bay leaves. Let it boil until there is almost no liquid left. Add mustard, honey and lamb broth. If the sauce is too thin, add a little cornstarch. Season with salt and pepper.

The lamb chops:

Let the chops lie for half an hour at room temperature before seasoning with salt and pepper and frying on medium-high heat in butter, 2-3 min. on each side.

Then turn them down to low heat and fry for another two to three minutes, preferably with some garlic clove.

You can also grill them for 2-3 min. on each page, if you prefer.

Serve with optional vegetables, e.g. broccoli and asparagus.

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