Lamb chops with vegetable puree (from veggies cooked with the lamb), paprika new potatoes


For:  4 people


  1. We clean the lamb. We preapre the Roman pot by soaking it in water. We marinate the lamb a few hr earlier. For the marinate we can use garlic, rosemary, salt, pepper, mustard seed and olive oil.
  2. We bake the lamb for 2 hr on 180 C. At half time we add the vegetables and the greens: white carrot, celery sticks, carrots, parsley and celery. We continue baking the meat together with the veggies. At the end, we grill the meat and the veggies for 15 minutes.
  3. We blend the baked vegetables with the juice from the meat and the mustard. This we serve with the lamb.
  4. While the meat is getting baked with the veggies, we can prepare the potatoes. We clean the potatoes and slice them up or cut it in halves depending on the size.
  5. We season it with salt, pepper and paprika, add small-cut bacon to it and bake it (either we put it in next to the lamb or grill it outside in the garden. We grill them crispy from the outside and creamy from the inside. It needs about 30-40 min. We can plate! Bon appetite!