Lamb chops with garam masala, yogurt, peas, and baby potatoes

Mix the yogurt, garlic, and spices well together and brush all the chops thoroughly with it.

Let them sit in the fridge for one night, so the yogurt and spices can penetrate the meat well for a wonderfully flavorful result.

Take the meat out of the fridge one hour before you start cooking.

Finely chop the shallot and sauté it in a knob of butter.

Chop the rinsed spring onion, cut it in half, and add it with the steamed baby potatoes and peas, crumble some thyme & bay leaf over it and cover with a lid, let simmer for 10 minutes.

Let a knob of butter foam in a pan and brown the chops in it, turn them after about 3 minutes or when they are nicely colored and then cook the other side.

Serve with the baby potatoes and peas.