Lamb Chops with Pine Nuts

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 4

Roasted, cooked, and enhanced with pine nuts. A perfect family lunch.

Preheat the oven to 200 degrees Celsius. Rinse the chops under running water and dry them with paper towels. Rub them with salt and pepper, then pour oil into a baking dish and place the seasoned chops on it. Place the dish in the preheated oven and bake the meat for 30 minutes. During baking, turn the meat and baste it several times with its own juices.
Peel the potatoes, rinse them, and cut them into smaller pieces. Place them in a pot, cover with cold water, add salt, and cook for 15 minutes. Drain the cooked potatoes, transfer them to a bowl, and mix in a tablespoon of butter. Rinse and chop the parsley, then mix it into the potatoes. Add a little ground red paprika and a pinch of pepper to the potatoes.
Place the pine nuts in a multipractic, add a little dried basil and a pinch of salt. Chop most of the pine nuts (save some for garnish), then heat a pan and add oil. Add the pine nuts to the hot oil and quickly toast them. Transfer the toasted pine nuts to a container where they will retain their warmth.
On the plates, first serve the pine nuts, then the cooked and seasoned potatoes. Finally, place the chops on the plates, and sprinkle the meat with whole pine nuts for the finishing touch. Serve the dish with a glass of red wine.