The potatoes are washed and brushed.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make lamb chops with mint sauce: |
| 16 lamb chuleticas 4 large potatoes 150 grams of sour cream 1 bunch of mint fresh 2 cloves of garlic 1 tablespoon of white vinegar 1 teaspoon of sugar twigs of ciboulette comino salt pepper to decorate |
Ingredients to make lamb chops with mint sauce:
2. With everything and cà scara, sprinkle with cumin and salt and wrapped in aluminum foil.
3. They go to the oven for an hour at 350ºF or 180ºC.
4. They are placed in the blender, the bunch of mint, the sugar, the vinegar, a spoonful of water and a pinch of salt.
5. Mix everything until a liquid sauce is left.
6. Apart the sour cream is mixed with a pinch of salt, another pepper and the finely cut ciboulette.
7. When the potatoes are lists, they are made a cross-shaped cut with a knife, and pressure is exerted so that the puree is overflowing outside of the cut.
8. Above each potato, a tablespoon of the sour cream mixture with ciboulette is placed.
9. The garlic cloves are well crushed and smeared in the pumping chuleticas of lamb.
10. These are placed on a very hot grill; They cook between middle and three quarters.
11. They can also be cooking grilled.
12. To serve, four chuleticas are put on each dish, escorted by the baked potato and the mint sauce.
13. They can be decorated with fresh mint leaves, ciboulette and fine slices of ajì.
