Lamb chops with spicy salsa

Name: lamb chops with spicy salsa
Cook time: 20 min
Total time: 65 min
Yield: 4
Cuisine: Mexican
Ingredients: 8 crumbly potato cleaned up; 750 g party favorite lamb rack; 3 el traditional olive oil; 2 tl Ketoembar ground coriander; 1 tl chili powder; 1 lime cleaned up; 125 ml sour cream; 15 g fresh coriander; 3 vine tomato; 1 sweet onion; 1 green pepper; el jalapeño pepper in pot

Lamb chops with a salsa of tomato, onion, bell pepper, jalapeños and fresh coriander

Ingredients

Kitchen Stuff

1 grill pan

Directions

Preheat the oven to 200 ° C.
Pack the potatoes in aluminum foil and put them in the oven for about 45 minutes.
In the meantime, cut the lamb racks into chops and mix them with the oil, coriander and chili powder. Leave to marinate for 30 minutes outside the refrigerator.
Meanwhile, grate the lime and mix the grater with the sour cream and coriander. Squeeze out the lime.
For the pico de gallo, cut the tomatoes, onion and bell pepper into cubes, cut the jalapeños and mix with the rest of the coriander.
Season with lime juice, pepper and salt. Heat the grill pan without oil or butter.
Grill the lamb chops 4 minutes. Turn halfway. If they do not all fit, you can bake them in 2 parts.
Keep the chops warm on a dish covered with aluminum foil. Serve the chops with the pico de gallo.
Serve the baked potatoes with the sour cream.