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Lamb chops with Chèvremousse, tomato salsa and raw fried potatoes
Spring lamb is classic and, alongside salmon, it is a truly traditional festive dish in May. In this week's episode, I fry fresh fine lamb chops on the stove, which I serve together with fresh accessories such as a mousse on Chèvre, a salsa of the finest cherry tomatoes and wedge potatoes with plenty of garlic and thyme.
I start by putting the wedged potatoes in the roasting pan. For best results, I first boiled it for 5 minutes and then cooled it down in cold water. Then it's just a matter of frying until it's golden brown and cooked through.
I cut open the coat in the meat so that it does not contract during frying. Then I massage olive oil into the meat and then salt and pepper.
Crumble a nice piece of Chèvre into the Crème Fraiche. Mash with a spoon or fork and add flake salt, black pepper and a little olive oil.
Prepare a tomato salsa on the griddle consisting of fresh cherry tomatoes, spring onions, garlic, balsamic vinegar, smoked olive oil, flake salt and black pepper. Saute on the hob while the meat rests.
What makes cooking on a griddle so superior is that after each component of the dish is ready, you just move it up to the edge and it's there in the heat before it's time to serve. Magically
Recipe for four people
- 4-8 lamb chops depending on size
- Potato wedges
- Garlic
- Thyme
- Pure butter
- Olive and rapeseed oil
- Salt and black pepper
Chevre mousse
- 200 g of Chèvre
- 2 dl Crème Fraiche
- 1 tablespoon olive oil
- Chopped chives
- Flaked salt and black pepper
Tomato salsa
- 300 g cherry tomatoes
- 2 spring onions
- 2 tbsp smoked olive oil
- 2 tablespoons balsamic vinegar
- Flake salt
- Black pepper
