• Spring lamb, potato rosti and roasted cherry tomatoes

    Posted on March 4, 2012 by in Mains, Recipes

    This post is also available in: Bulgarian

    Lamp 600

    It is almost Easter. The little birds outside our windows start to cheerfully sing. The spring rain, fresh and full of promise lightly taps on the paved road, calling the green grass, the trees and the flowers back to live. Spring flowers decorate our abbey garden looking window frames – pail-blue forget-me-nots. Spring menu fills the kitchen with aromas – lamb chops, on a bed of potato rosti and oven roasted cherry tomatoes. Life is beautiful.


    1. 5 tbsp olive oil
    2. 100 g butter
    3. 1 fresh onion strings
    4. 1 medium onion, finely sliced
    5. a handful of parsley
    6. 2 strings of thyme
    7. 2 garlic cloves
    8. 4 lamb chops
    9. 100 g butter
    10. Pinch of salt
    11. Pinch of black pepper
    12. Pinch of muscat
    13. 5 big potatoes
    14. 2 tbsp clear honey
    15. 1 egg
    16. 30 cherry tomatoes


    1. Lamb marinate: Blend in a mixer the spring onion strings, the thyme, the parsley, the garlic cloves together with 3 tbsp of olive oil, a pinch of salt and a pinch of black pepper. Once the marinate is ready, carefully speed it over the lamb chops and leave them to rest and absorb all flavors at least for two hours.

    2. Potato rosti: Peal all potatoes, cut in big chunky pieces and put them in a microwave dish with a little bit of water. Let them pre-boil in the microwave 10-12 min, on 750W. When the potatoes are pre-boiled, take them out of the hot water and let them completely cool. Thinly cut the onion into small pieces. Heat one tablespoon of olive oil in a frying pan on medium heat and add the onion, frying until lightly golden. Once the potatoes are completely cooled, grain them and mix them together with the fried onions, the thyme, one tbsp of finely chopped parsley and one beaten egg.  Melt the butter and add it to the potato mixture together with salt, pepper and muscat. Heat a little bit of butter in a pan and add the rosti mixture, flattening it tight so it forms a flat disk in the pan. Once fried at one side, flip the rosti and fry a few additional minutes until the rosti is crispy golden.

    3. Sprinkle over the cherry tomatoes with two tbsp of olive oil, a pinch of salt and a pinch of pepper and set them in a 225C pre-heated oven to roast for 10 minutes.

    4. In the meanwhile, melt a little bit of butter in a medium hot pan and add the marinated lamb chops, fry until nicely browned on both sides. When the lamb is ready, pour the two tbsp of honey over the meat to balance the flavors and bring even more depth to the meat.