Pepper marinated lamb chops with potato pie

Ingredients for Pepper marinated lamb chops with potato pie

Instructions for Pepper marinated lamb chops with potato pie

To prepare the Pepper marinated lamb chops with potato pie recipe, please follow these instructions:

Dried lemon peel, rosemary, green chili flakes and crushed peppers are shaken well in a plastic bag. Bring the lamb coconuts into the bag, close and shake well. Place the culots in the refrigerator for the next day. Roll out the tart dough, put it in a spring shape lined with baking paper and cut the edge. Cut potatoes, celery and parsnips into small terns. Boil them with the porrons for 10 minutes in leachate water. Mix the cooked vegetables with parsley and emmentals and put it in the spring form. Whip eggs, cream, salt and pepper together and pour the egg over the filling. Bake the pie at 200 ° C for approx. 50 minutes at the bottom of the oven. Season the lamb coconuts with salt and put them in a frying pan. Step the lamb coconuts for 30 minutes in the oven at 200 ° C and let them rest for 10 minutes. Cut the lamb coconuts into thin slices and put them together with a piece of pie and a little green salad. Say the cloud, taste with salt and pepper and spread it over the meat. Tips. Eat the rest of the pie the next day for example. boiled ham.