Lamb with Olives
“The lamb chops and the tangle of green between them are like a labyrinthine town with cobblestones and irregularities between allays and houses. That is what the small medieval town of Motovun in Istria is like. You will also eat well there.”
- 1kg of small potatoes
- 12 lamb chops
- Olive oil
- 1 glass of pickled artichoke hearts
- 1 handful thyme and rosemary
- 1 fennel, cut into ½ cm slices
- 1 strong chili
- 3 cloves of garlic
- 4 tbsp of small olives (e.g. Spanish Priorat)
- Boil the potatoes unpeeled and cut in half.
- Mix the potato pieces with olive oil and artichokes and place them in an ovenproof dish greased with oil.
- Slice the lamb chops into 1½ cm thick slices. Place them in the dish with the potatoes, thyme, rosemary and small fennel pieces. Mix everything together with the lamb at the bottom. Sprinkle with olives, finely sliced garlic and finely chopped chili. Finally pour a strip of olive oil on top.
- Bake in the middle of the oven for 30 min. at 250 degrees until done.
- Tips: Serve with a fresh salad of rughetta and an oil-vinegar dressing.
