Lamb Chops Recipe

Potatoes sautéed in olive oil with onion, garlic, rosemary, parsley and spices, boiled spinach mixed with béchamel sauce and lamb chops cooked over high heat in a pan with grill marks. You have been invited to the lamb chop recipe, which is placed on a serving plate with its colorful garnishes. In fact, we can say that the preparation steps of spinach béchamel sauce, potato sauté and lamb chops are hidden in this recipe.

You can serve the lamb chop recipe, the tips of which we learned from chef Şenel Çin in the Yemek.com special shoot, as a main course or with other Borsa Restaurant recipes to your guests.

How to Make Lamb Chops Recipe?

• Boil the potatoes after washing them in plenty of water. Chop the peeled boiled potatoes into large cubes.
• Chop the onions into small cubes. Slice the garlic thinly. Finely chop the rosemary sprigs and the cleaned parsley leaves.
• Heat the olive oil in a small pan. Add onions and sauté until they take color. Add the garlic and rosemary pieces. Add boiled potato cubes and continue sautéing until golden brown.
• Season the sautéed potatoes with the addition of salt, black pepper, chili pepper and parsley.
• Boil the spinach in hot water and drain the excess water. To prepare a small amount of béchamel sauce; Melt the butter in a separate pan over low heat. When the butter melts, add flour and start frying.
• Add the warm milk little by little to the slightly colored flour and mix quickly with a whisk. Add all the milk. Season the sauce, stirring constantly to avoid lumps, with salt and freshly ground black pepper. Cook the sauce, stirring over low heat, until it thickens, remove it from the stove and mix it with boiled spinach.
• Remove the excess fat from the highland lamb chops and cook them according to your taste by turning them upside down in a pre-heated cast iron pan with grill marks.
• Serve hot with sautéed potatoes and spinach béchamel sauce, shaped in a small serving bowl.