Lamb Chops with Almonds, Rosemary Potatoes and Bals

Name: Lamb Chops with Almonds, Rosemary Potatoes and Balsamic Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 whole Medium Potatoes; 2 sprigs Rosemary; 6 Tablespoons Extra Virgin Olive Oil; 1 pinch Salt; 1 pinch Pepper; 2 Tablespoons Balsamic Vinegar; 2 Tablespoons Honey; 1 pinch Salt; 12 whole Lamb Chops; 3-58 ounces, weight Breadcrumbs; 1 teaspoon Dry Parsley; 1 pinch Salt; 1 pinch Freshly Ground Black Pepper; 2 whole Eggs; 4 Tablespoons Water; 2- 1/2 ounces, weight Almond Flakes; 8 Tablespoons Extra Virgin Olive Oil

Servings: persons

8 whole Medium Potatoes
2 sprigs Rosemary
6 Tablespoons Extra Virgin Olive Oil
1 pinch Salt
1 pinch Pepper
2 Tablespoons Balsamic Vinegar
2 Tablespoons Honey
1 pinch Salt
12 whole Lamb Chops
3-58 ounces, weight Breadcrumbs
1 teaspoon Dry Parsley
1 pinch Salt
1 pinch Freshly Ground Black Pepper
2 whole Eggs
4 Tablespoons Water
2- 1/2 ounces, weight Almond Flakes
8 Tablespoons Extra Virgin Olive Oil

1
For the potatoes: Preheat the oven to 200 degrees C (about 390 degrees F).
2
Peel the potatoes and dice (2 cm).
3
Put the potatoes in an oven tray covered with baking paper and season with rosemary, extra virgin olive oil, salt and pepper.
4
Mix well and put in the oven for around 30 minutes or until they are nice and golden, stirring only one time after the first 15 minutes are passed.
5
When the potatoes are ready take them out from the oven and keep warm.
6
For the balsamic glaze: In a small saucepan, put the ingredients for the balsamic glaze.
7
Stirring all the time, heat the balsamic glaze on the stove until the honey is melted and the ingredients are well mixed.
8
Then take the sauce pan from the stove and let cool.
9
For the lamb chops: Pound the lamb chops with a meat tenderizer.
10
They should become soft and quite thin (1.5 cm) in order to cook quickly.
11
In a bowl mix the breadcrumbs with the parsley, the salt and the pepper.
12
In a second bowl whisk the eggs with the water.
13
In a third bowl put the almond flakes.
14
Now coat the lamb chops one by one: first in the breadcrumbs, then in the egg, and finally in the almond flakes.
15
In a large pan, put the extra virgin olive oil.
16
Heat up on the stove at medium/high heat.
17
Fry the lamb chops for around 5 minutes, turning them one time.
18
When the lamb chops are golden on both sides, take them from the pan and dry them on some kitchen paper.
19
Serve the almond lamb chops with the rosemary potatoes and a few drops of balsamic glaze.

2201

kcal

Calories

149

Fat

109

Carbs

106

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 8 whole Medium Potatoes, 2 sprigs Rosemary, 6 Tablespoons Extra Virgin Olive Oil, 1 pinch Salt, and more.

Yes, Lamb Chops with Almonds, Rosemary Potatoes and Balsamic Glaze falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb Chops with Almonds, Rosemary Potatoes and Balsamic Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions