Lamb chops with chips
Little chops from young lamb seared on a very hot griddle with a touch of garlic and coarse salt, served with homemade chips. In summer they go on the barbecue, and they are eaten with your fingers.
- 40 minTime
- 40 minHands-on
- 4Portions
- ≈ €6.05per portion
- 860kcal per portion
Ingredients for 4 portions
- to tasteSalt, coarse
- 3 clovesGarlic, crushed
- 2 tbspOlive oil, for the chops
- 1.2 kgLamb rib chop
On the side
- 800 gPotato, peeled, cut into chips
- 4 tbspOlive oil, for frying
Method
- Peel the potatoes and cut them into 1 cm thick chips. Rinse them and pat dry thoroughly with a tea towel.
- Heat plenty of oil, about 2 cm deep, in a deep frying pan over a medium-high heat and fry the chips in batches for 8–10 minutes, until golden outside and tender inside. Drain on kitchen paper, sprinkle with salt and keep warm.
- Mix the crushed garlic with the oil and brush the chops with the garlic oil on both sides.
- Heat a griddle or large frying pan until very hot and cook the chops in batches for 1–2 minutes a side, until browned outside but still pink inside. Sprinkle with coarse salt as they come off.
- Serve the chops straight away with the chips.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
