Recipe for: Lamb chops with herbs, young potatoes, and asparagus - photo 1
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Recipe for: Lamb chops with herbs, young potatoes, and asparagus

Pikantne May Day Main Dishes 75 min Medium 7 wyświetleń ~19.64 PLN * - (0)
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Description

Lamb chops with herbs are a spring main dish perfect for a May picnic table: juicy lamb chops coated in an aromatic mixture of fresh herbs and breadcrumbs, served with roasted young potatoes and sautéed green asparagus, accompanied by a velvety sorrel sauce. The dish combines the delicate, slightly sweet flavor of lamb with the citrusy freshness of lemon and an intense herbal note (rosemary, thyme, parsley). Visually, the golden potatoes, green asparagus, and light green sorrel sauce create a striking contrast — the presentation catches the eye at a picnic or family dinner. Recommended to be served with chilled white wine or tart cider; it also works great on the grill instead of a pan.

Ingredients Used

Ingredients (17)

Servings:
4
  • Lamb chop 800 g
  • Rapeseed oil 45 g
  • Garlic 3 ząbki (~15 g)
  • Mustard 30 g
  • Lemon 1.3 szt. (~100 g)
  • Breadcrumbs 50 g
  • Butter 20 g
  • Potatoes 4 szt. (~600 g)
  • Green asparagus 400 g
  • Sorrel 100 g
  • 🌿 Przyprawy
  • Rosemary 8 g
  • Thyme 6 g
  • Parsley 15 g
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Honey 15 ml
  • Ser kozi 60 g
💰 Szacowany koszt dania: ~19.64 PLN (4.91 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Marinade

1

Prepare the marinade: in a medium bowl, combine 30 g of rapeseed oil, 3 crushed garlic cloves (15 g), 30 g of mustard, 8 g of chopped rosemary, 6 g of chopped thyme, 15 g of finely chopped parsley, and the juice of one whole lemon (100 g). Add 2 g of black pepper and 2 g of salt. Mix vigorously with a fork or spoon until the ingredients are combined and form a smooth paste.

Ingredients: Rapeseed oil, Garlic, Mustard, Rosemary, Thyme, Parsley, Lemon, Black pepper, Salt
Use a metal or ceramic bowl and a spoon for mixing. If you have one, use a small food processor to finely chop the herbs. Do not use hot ingredients — the marinade should be at room temperature.
2

Generously rub the lamb chops with the prepared marinade so that the meat is coated on both sides. If the chops have bones, also rub the area around the bones. Transfer the meat to a shallow dish or a sealed bowl, cover with plastic wrap, and refrigerate for at least 30 minutes (can be left for up to 2 hours).

Ingredients: lamb chop, Rapeseed oil, Garlic, Mustard, Rosemary, Thyme, Parsley, Lemon, Black pepper, Salt
Use tweezers or disposable gloves when rubbing to prevent mess. If you're short on time, marinate for at least 15-20 minutes, but 30-60 minutes will yield better results.

Preparation of toppings

3

Preheat the oven to 200°C (top-bottom). Wash the potatoes (600 g) thoroughly, and cut larger ones in half. In a large bowl, mix the potatoes with 15 g of rapeseed oil, 10 g of butter (added in small pieces), and a pinch of salt (2 g). Spread them on a baking sheet, skin side down, in a single layer and bake for about 30–35 minutes, until they are golden and soft inside. Halfway through baking, turn the potatoes to brown them evenly.

Ingredients: Rapeseed oil, Butter, Salt
Use a baking sheet lined with parchment paper or a baking dish. Before placing it in the oven, make sure the oven is preheated; undercooked potatoes will be dry on the inside.

Sorrel sauce

4

Prepare the quick sorrel sauce: melt 10 g of butter in a small pan over medium heat, add 100 g of washed sorrel and sauté for 2–3 minutes until wilted. Remove the pan from the heat, add 20 g of cold butter and a tablespoon of lemon juice (about 15 g), mix until the butter melts and the sorrel forms a smooth, light green sauce. Season to taste with salt and pepper.

Ingredients: sorrel, Butter, Lemon, Salt, Black pepper
Use a wide pan so that the sorrel can wilt evenly. Do not fry for too long – the sorrel should retain a vibrant, bright green color.

Preparing asparagus

5

Trim the ends of 400 g of asparagus (about 2–3 cm from the bottom). Heat a pan with 10 g of rapeseed oil over medium heat. Place the asparagus in the pan and sauté for 6–8 minutes, turning every 1–2 minutes, until they are tender but still crisp. At the end, season with a pinch of salt and rub with a little lemon juice.

Ingredients: green asparagus, Rapeseed oil, Salt, Lemon
It is best to use a pan with a diameter of 26–28 cm. Thicker asparagus can be peeled from halfway down, while thin ones do not need peeling.

Herb crust

6

In a small bowl, combine 50 g of breadcrumbs, 8 g of chopped rosemary, 6 g of chopped thyme, and 15 g of chopped parsley. Add a pinch of salt (1 g) and mix. Remove the chops from the marinade, shake off the excess marinade, and then gently coat each chop in the breadcrumb and herb mixture, creating a thin layer.

Ingredients: Breadcrumbs, Rosemary, Thyme, Parsley, Salt, lamb chop
The easiest way to coat the cutlets is with your hands — gently press the mixture onto the surface of the meat. Do not press too hard so that the coating does not come off during frying.

Frying and finishing

7

Heat a heavy skillet (preferably cast iron) over medium-high heat. Add 15 g of rapeseed oil. When the oil starts to lightly smoke, place the chops in the skillet and fry for 3–4 minutes on each side, until the coating is golden. If the chops are thick or have a bone, after searing, transfer the skillet to an oven preheated to 180°C and bake for an additional 6–8 minutes for a medium doneness. After removing from the oven, let the chops rest for 5 minutes to allow the juices to redistribute evenly.

Ingredients: lamb chop, Rapeseed oil, Salt, Black pepper
Use tongs to turn the cutlets — do not pierce the meat with a fork, as the juices will escape. If you don't have an oven, reduce the heat and cover the pan for 4–6 minutes, checking the doneness.

Glaze and finishing (optional)

8

If you are using honey (15 g), gently warm the honey and brush it over the hot patties right after taking them out of the oven — the honey will add a glaze and subtle sweetness. Sprinkle the patties with crumbled goat cheese (60 g) just before serving if you want a creamy contrast.

Ingredients: Honey, Ser kozi
Honey should be applied in a very thin layer. If you are not using the honey or cheese option, skip this step.

Serving

9

On a plate, arrange a portion of roasted potatoes, place a few asparagus spears next to them, lay the lamb chop in the center, and drizzle with a spoonful of sorrel sauce. Add a wedge of lemon next to the chop and sprinkle the dish with fresh parsley. Serve immediately while everything is hot.

Ingredients: green asparagus, lamb chop, sorrel, Parsley, Lemon
Serve on heated plates to keep the dish warm for longer. For a picnic effect, you can serve on a wooden board.

Fun Fact

💡

Lamb has been a symbol of spring and renewal for centuries — traditionally served during spring holidays and outdoor feasts. In Polish cuisine, lamb has been particularly popular in rural and mountainous regions.

Best for

Majówka Grillowanie Rodzinny obiad

Tips

🍽️ Serving

Serve the patties hot, straight from the pan/oven. They pair well with young seasonal vegetables (asparagus, spring greens) and a light white wine (e.g., riesling) or cider. You can serve an additional bowl of yogurt-mint sauce as a cool contrast.

🥡 Storage

Store meat, potatoes, and asparagus separately in airtight containers in the refrigerator for up to 48 hours. Briefly heat the meat in a pan over medium heat or in the oven at 160°C for 6–8 minutes to avoid drying it out. The sorrel sauce is best consumed fresh; it can be warmed over low heat while stirring to prevent separation.

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