Provençal lamb chops

Ingredients

voor 10 personen

For 10 people:

1.5 kg Marie Thumas Provençal Style Vegetables
40 lamb chops (80–100 g each)
2.5 kg potatoes (peeled, cut into wedges or cubes)
80 ml olive oil (for lamb)
80 ml olive oil (for potatoes)
20 g chopped fresh rosemary
15 g minced garlic
Salt & black pepper

Preparation

1. Rosemary potatoes

Preheat the oven to 190°C. Toss the potatoes with olive oil, garlic, rosemary, salt and pepper. Spread in a single layer on baking trays. Roast for 35–40 minutes, turning halfway, until golden and crispy. Keep warm for service.

2. Lamb chops

Season the lamb chops with salt and pepper. Heat olive oil on a grill plate or in a pan. Cook the chops for 2–3 minutes per side (medium pink recommended). Let them rest briefly before serving.

3. Provençal mix

Place the Marie Thumas Provençal Style Vegetables in a pan or combi‑steamer. Heat for 12 minutes. No additional seasoning required, ready to use.

4. Finish & serve

Plate 3–4 lamb chops per portion. Add 150 g Provençal style mix. Serve with 200–250 g rosemary potatoes.