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

Favorites

25min + 1 night in the fridge

•

Easy

Bring spring to the table! These tender lamb chops get a delicious boost from garam masala and fresh yogurt. Together with crispy peas and golden baby potatoes, this is the ultimate spring dish.

Ingredients

What do you need?

Quantity: 4P

Lamb chops
1 knob of butter
Black pepper and salt from the mill
+_1 kg lamb chops
160 g Greek yogurt
1 generous tablespoon Santa Maria Indian style Garam masala
2 cloves garlic grated

Peas
600 g fresh or frozen peas
1 bunch spring onion
1 knob of butter
1 large shallot

Baby potatoes
1 kg steamed baby potatoes
1 knob of butter
A sprig of thyme & bay leaf

1 knob of butter
Black pepper and salt from the mill
+_1 kg lamb chops
160 g Greek yogurt
1 generous tablespoon Santa Maria Indian style Garam masala
2 cloves garlic grated

600 g fresh or frozen peas
1 bunch spring onion
1 knob of butter
1 large shallot

1 kg steamed baby potatoes
1 knob of butter
A sprig of thyme & bay leaf

Preparation method

How do you make this?

Tap a step to check it off

Click a step to check it off

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.