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Instructions

• Finely chop the garlic, rosemary and thyme, mix with a dash of pepper and salt and rub the lamp chops with the herb mix
• Finely slice the potato into slices of about 2 mm or 1/8"
• Put a large grill skillet on the stove and heat to medium high, add some olive oil
• Quickly fry off the mushrooms and set them aside, now turn the heat up to high for the lamb chops
• Heat the cream on medium heat in a saucepan and add the mushrooms and finely chopped dille with some salt and pepper, stir every few minutes while cooking the rest
• Heat the remaining olive oil in a seperate pan to a high heat for the potatoes
• In the skillet, sear the lamp chops on all sides until the meat is nicely caramelised, about 2 minutes on each side
• Set the chops aside to rest for about 4 minutes
• In the meantime, quickly grill the asparagus with some salt and pepper, about 3 minutes
• Simultaneously, add the potato slices in the pan and quickly fry them until nicely crisp, about 2 minutes
• Serve the asparagus with the dille and cream sauce, add the potato chips and lamp chops to the splate and sprinkle with some of the fluids from the skillet
• Enjoy!