Lamb Chops with Garlic Potatoes

Chuletas de Cordero con Patatas al Ajillo

Servings: 4


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

Discount Coupon