Lamb chops with goat's cheese cream, potato wedges and roasted tomatoes
Lamb chops fried pink in a few minutes and served with a cold cream of goat's cheese and crème fraîche, roasted cherry tomatoes, black olives in a red onion dressing and potato wedges. Simple but festive. The chops are also good with a mushroom sauce, or with a white bean mash instead of potatoes.
- 45 minTime
- 35 minHands-on
- 4Portions
- ≈ 115 krper portion
- 1070kcal per portion
Ingredients for 4 portions
- to tasteSalt
- 150 gGoat cheese
- 2 dlCrème fraîche
- to tasteBlack pepper
- 12Lamb rib chops
- 1 tbspButter, for frying
On the side
- 1 kgPotato
- 2 tbspOlive oil, for the potatoes
- 250 gCherry tomato
- 1 tbspOlive oil, for the tomatoes
- 1 cloveGarlic
- ½Red onion
- 3 ½ tbspParsley, chopped
- 2 tbspVinegar, red wine vinegar
- 2 tbspOlive oil, for the dressing
- 1 dlBlack olives
Method
- Heat the oven to 225 °C. Scrub the potatoes and cut them into wedges. Toss the wedges with olive oil and salt on a baking tray lined with baking paper.
- Roast the wedges in the middle of the oven for about 35 minutes, until golden and tender.
- Halve the tomatoes and mix them with olive oil, crushed garlic, salt and pepper in a small ovenproof dish. Put the dish in next to the potatoes for the last 15 minutes, until the tomatoes are soft.
- Peel and finely chop the red onion. Mix it with the parsley, vinegar and olive oil and stir in the olives.
- Mash the goat's cheese with a fork and stir in the crème fraîche to a smooth cream. Season with pepper.
- Season the chops with salt and pepper. Fry them in the butter in a hot frying pan, a few at a time, for 2–3 minutes a side so they stay pink inside.
- Serve the chops with the potato wedges, tomatoes, olives and goat's cheese cream.
The cost is estimated from Swedish grocery prices.
