Lamb chops with roasted vegetables and salsa verde

Name: lamb chops with roasted vegetables and salsa verde
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: 500 g sweet potato cleaned up; 2 fennel bulb; 1 zucchini; 9 el extra virgin olive oil; 15 g fresh basil; 7,5 g fresh fresh mint; 20 g fresh flat parsley; 15 g fresh coriander; 1 shallot; 1 toe garlic; 2 el capers; 8 lamb chop

Lamb chops with sweet potato, fennel, zucchini and a sauce of basil, fresh mint, parsley and coriander.

Ingredients

Kitchen Stuff

1 baking paper
1 hand blender or food processor

Directions

Preheat the oven to 200 ° C.
Cut the unpeeled potatoes into pieces.
Cut the stems and a piece of the underside of the fennel bulb, halve the tuber lengthwise, remove the hard core and cut into segments.
Halve the zucchini in the length. Cut the halves in half lengthwise again and then into pieces of 4 cm.
Mix the potatoes and fennel with the oil, pepper and possibly salt on a baking sheet covered with parchment paper and scoop.
Roast for about 25 minutes in the middle of the oven. Change regularly. Add the courgette for the last 10 minutes.
Put all the herbs with the shallot, garlic, capers and the oil in the food processor (or put in a bowl and puree with the hand blender).
Grind to a smooth sauce.
Heat the rest of the oil in a frying pan and fry the lamb chops in 5-7 min. Golden brown and rosé. Turn halfway.
Season with pepper and salt. Serve with the roasted vegetables and salsa verde.