Grilled lamb chops with parsley / olive panade

Ingredients for Grilled lamb chops with parsley / olive panade

Instructions for Grilled lamb chops with parsley / olive panade

To prepare the Grilled lamb chops with parsley / olive panade recipe, please follow these instructions:

The lamb chops are freed for seniors and brown on the pan or grill. Mix chopped parsley and squeezed garlic, butter, mustard, egg yolk, chopped olives and rasp to panade.

The potatoes are rinsed, scrubbed, boiled with skin and cooled a little before mixing with the smoke and chopped onions.

Half of the tomatoes are freed for skin (give the tomato a scratch and a card boil, rinse in cold water and remove the skin) and grains. The tomatoes are blended and chopped with chopped mustard, lemon juice and basil. The other half of the tomatoes are cut into small pieces and turned into tomato dressing. Decorate with fresh basil.

Load a thick layer of parsley / olive panade on each lamb chop. They are grilled in the oven or on the grill until the pan is crisp and the chops are finished. The chops are served together with potatoes and tomato salad.