Marinated lamb chops with puff potatoes

Rosemary sprigs and coarse chopping. In low-scale marinade making oil, vinegar, garlic and rosemary. Pouring chops through and allowing the flavors to remain covered in refrigerator for at least 2 hours. Turn meat regularly in marinade. Pre-boil potatoes, pre-cook for 10 minutes and let cool in colander. Potatoes are punctured several times with fork. Each package separately in folded aluminum sheet. Spread cream fraiche over 2 cups. Mix mustard, pepper and salt through the first bowl. Stir in tomatoes and olives with salt and pepper through a second bowl.

Place potatoes 20-25 minutes between glowing charcoal. Remove foil packets from charcoal with tongs and allow to cool slightly. Meanwhile, drain chops, wipe with kitchen paper marinade and sprinkle with salt and pepper. Roast meat in 2 minutes per side. Unpack potatoes, cut them open and squeeze them so that the crumbles are released. Sprinkle the inside with salt and pepper. Divide chops and potatoes over hot plates, add sauces separately.