Lamb chops with rosemary and truffle oil

Ingredients for Lamb chops with rosemary and truffle oil

Instructions for Lamb chops with rosemary and truffle oil

To prepare the Lamb chops with rosemary and truffle oil recipe, please follow these instructions:

Make the chops ready and tie a sprig of rosemary about each cutlet. Mix the oil and mustard together and brush the chops.

Truffle: Peel and chop the potatoes. Bring them to a pot of boiling water and let them boil until they are well tender. Pour the water off. Bring butter and cream in a saucepan and warm it up until the butter is melted and the cream warm. Bring the potatoes to the pot and mash it all well. Season with salt.

Place a pan or griddle over strong heat and sprinkle the lamb chops on it. Let them rise for 1-2 minutes. On each side or until they are fried as you want it.

At the serving, put a dash of mashed potato on each plate. Sprinkle truffle oil over and place 2 fried lamb chops next to it.