Summary

Ingredients

• 4 lamb chop (s), butterflies, OR:
• 8 Lamb chop (s), stick
• 8 tablespoon oil
• 1 tablespoon lemon juice
• salt and pepper
• 1 kg potato (s), new
• 1 kg asparagus, white
• 1 teaspoon butter
• 1 tablespoon pepper, green, (from the glass)
• 150 g cream
• 150 g Goronzola

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Instructions

1. Wash the meat and pat dry. Mix a marinade from 4 tablespoons of oil, lemon juice, salt and pepper. Put the chops in a bowl, turn them in the marinade and leave to stand in the refrigerator for 3 hours.
2. Cook the potatoes in their skins.
3. Peel the asparagus and cook in boiling salted water with butter for about 15 minutes. Keep warm.
4. Mash the peppercorns. Heat the cream and melt the crumbled cheese in it while stirring. Season to taste with green pepper, salt and pepper. Let it simmer slightly.
5. Remove the meat from the marinade and fry in the remaining oil on both sides for about 4 minutes. Serve the meat with sauce, asparagus and jacket potatoes.