Lamb Chops with Garlic Potatoes
Chuletas de Cordero con Patatas al Ajillo
4-1/2 lbs lamp chops
2-1/4 thickly-sliced potatoes
5 oz olive oil
4-5 cloves garlic
2 tbsp white vinegar
1 tbsp sugar
3-1/2 oz water
Freshly-milled black pepper
In a frying pan, fry the potato slices in half the oil.
In another frying pan, fry the chops -- with the meat pulled upwards off the bone so they can be easily eaten with the fingers -- in the rest of the oil. When both are cooked, season with salt and pepper and mix in a single pan. Blend together the garlic, sugar, water, and vinegar and pour over the potatoes and meat. Mix together and cover. Cook over a high heat for five minutes.
Place the potatoes in the center of a round dish and arrange the chops around them with the long bones pointing inwards. Serve very hot.
Recipe courtesy of Spain GourmeTour magazine
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