Lamb chops with rosemary and garlic

12 good-quality lamb chops

A large bunch of fresh rosemary (coarsely chopped leaves)

6 cloves of garlic (sliced finely)

20 ml/ 1 1/2 tbsp olive oil

Coarse salt & black pepper

Heat oil in large skillet over medium heat. Fry the garlic until golden and crispy, about 4-5 minutes. Set aside. Fry the rosemary for 3 minutes. Set aside. Add the lamb chops to skillet, cook approx. 3 minutes per side (or to desired ‘cuisson’). Return rosemary to skillet and give the meat and herbs a good stir. Transfer to a large plate, garnish with a few fresh rosemary sprigs and sprinkle with fried garlic.

Potatoes with garlic and rosemary:

10 small potatoes (slice)

3 garlic cloves (whole)

30 ml/ 2 tbsp olive oil

1-2 sprigs of fresh rosemary (leaves picked)

Salt and pepper for seasoning

Slice potatoes, leave the skin on (4 mm thick). Place them in a roasting pan, drizzle with olive oil, coarse salt, black pepper and rosemary leaves. Add whole garlic cloves. Cook in a 210°C / 410 F preheated oven for 30 minutes. Stir potatoes halfway.

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