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Marinated lamb chops with puff potatoes
A tasty recipe. The main course contains the following ingredients: meat, rosemary, olive oil, balsamic vinegar, garlic (in slices), lamb chops, solid potatoes, crème fraîche, sharp mustard (eg Dijon), freshly ground black pepper, sundried tomatoes (in fine pieces) and black olives (in rings).
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Ingredients
Directions
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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.
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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.
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Nutrition
695Calories
Sodium7% DV160mg
Fat72% DV47g
Protein56% DV28g
Carbs14% DV41g
Fiber16% DV4g
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