Grilled Lamb Chops with Fries
Juicy, golden lamb chops scented with garlic and rosemary, served with crispy fries. A classic that comes together in no time.
- Total
- 30 min
- Prep
- 15 min
- Servings
- 4
- Difficulty
- Easy
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Ingredients
Serves 4
- suckling lamb chop2.75 lb
- potato1.75 lb
- garlic clove3
- fresh rosemary2
- olive oil2 cup
- coarse salt1 tsp
- salt1 tsp
Method
- 1
Peel the potatoes, cut them into sticks, wash them and dry them very well with a towel.
- 2
Mince the garlic very fine and mix it with the chopped fresh rosemary leaves and 3 tablespoons of olive oil.
- 3
Heat the rest of the olive oil in a deep skillet and fry the potatoes over medium heat for about 8 minutes. Turn up the heat at the end so they turn golden and crisp.
- 4
Drain the potatoes on paper towels and season with fine salt.
- 5
Meanwhile, heat a griddle or large skillet over high heat.
- 6
Brush the lamb chops with the garlic and rosemary oil and cook them in batches, 2 minutes per side, until golden outside and juicy inside.
- 7
Season the chops with coarse salt and serve right away with the fries.
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