Lamb chops with garam masala, yogurt, peas and potatoes

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25min + 1 night Frigo

•

Easy

This spicy top dish with peas and potatoes brings spring into the house immediately! Discover the full recipe here

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Ingredients

What do you need?

Quantity: 4P

1 Klont butter
Black pepper and salt from the mill
+_1 kg lamb chops
160 g Greek yogurt
1 large tablespoon Santa Maria Indian Style Garam Masala
2 toe look grated

600 g pea fresh or freezer
1 bone spring onion
1 Klont butter
1 big shallot
1 kg of new potatoes steamed
1 Klont butter

Bouquet Tijm & Laurier

1 Klont butter
Black pepper and salt from the mill
+_1 kg lamb chops
160 g Greek yogurt
1 large tablespoon Santa Maria Indian Style Garam Masala
2 toe look grated

600 g pea fresh or freezer
1 bone spring onion
1 Klont butter
1 big shallot
1 kg of new potatoes steamed
1 Klont butter

Bouquet Tijm & Laurier

Preparation method

How do you make this?

Mix the yogurt, garlic and herbs well together and brush all the cutlets well.

Put them in the fridge for one night, so that the yogurt and the herbs can pull the meat well for a great tasteful result.

Remove the meat from the fridge one hour before you start baking.

Finely chop the shallot and let it stew in a lump of butter.

Cut the flushed spring onion, cut them in half and add with the steamed potatoes and the peas, crumble some thyme & laurel over it and put a lid on it, let it simmer for 10 minutes.

Let a lump of butter in a pan and color the cutlets in it, turn them around after a 3 minutes or if they are nicely colored and then bake other side.

Serve with the potatoes and peas.

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