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