Neck Chops with chorizo, garlic & Rosemary

Ingredients for Neck Chops with chorizo, garlic & Rosemary

Instructions for Neck Chops with chorizo, garlic & Rosemary

To prepare the Neck Chops with chorizo, garlic & Rosemary recipe, please follow these instructions:

Cut the potatoes into coarse pieces and onions in both. Mix the potatoes and onions with Rosemary, and place them in a greased ovenproof dish with garlic and chorizo, sliced. Drizzle with olive oil and season with lemon juice, salt and pepper. Set the dish in the oven at 150 ° c for about 20 minutes until the potatoes are halvmøre. Brown koteletterne by excessive heat and season with salt and pepper. Put koteletterne at the potatoes and roast about 25 minutes yet. Chop the lemon zest, parsley leaves and shallots fine. Sprinkle gremolataen over koteletterne and the potatoes and serve with the bread.