Lamb chops with roast potatoes and Spicy Garlic & Rosemary glaze with Balsamic Vinegar of Modena

Lamb chops with roast potatoes and Spicy Garlic & Rosemary glaze with Balsamic Vinegar of Modena

Ingredients

3 large potatoes
Salt
1 oz butter
2 tablespoons EVO oil
Black pepper
12 lamb chops on the bone
2 untreated lemons on the surface
1 clove of garlic
2 bay leaves
2 sprigs of rosemary
Carandini Spicy Garlic & Rosemary Glaze with Balsamic Vinegar of Modena

Directions

In a large pot, boil the potatoes for 15 minutes, let them cool and peel. With a small spoon, cut out small balls. In a skillet, heat the butter and oil, sauté the potatoes over moderately high heat, sautéing them, until lightly browned. Add salt and pepper, lower the heat and cook the potatoes, for another 10 minutes with the lid on.

Marinate the lamb chops with the bay leaf, rosemary, sliced garlic clove, grated lemon peel, a good bit of extra-virgin olive oil and a grind of pepper for a few hours before cooking.
Heat a large skillet over high heat and lay the ribs in it, cooking them approximately 2-3 minutes per side, depending on the desired degree of cooking.
Season with salt only when cooked and serve with potatoes immediately. Garnish with Carandini Spicy Garlic & Rosemary Glaze with Balsamic Vinegar of Modena.