Fiery Potatoes with Lamb Chops

Soften the potatoes in their skins in water with the lid closed. Drain the potatoes and peel while still hot.

Heat the tomato oil in a large coated pan or wok. Briefly sauté the garlic in it until soft. Then add the tomatoes, potatoes, peperoncino and rosemary and roast everything together for two to three minutes, turning. Then add the white wine and the chopped olives. Steam the potatoes uncovered for five to eight minutes, turning occasionally, until they are well coated with the remaining ingredients. Season with salt and pepper if necessary.

Roast the lamb chops at the same time as the potatoes: season with salt and pepper. Roast in a frying pan in hot oil for one to two minutes on each side, depending on the size, the chops should still be nice and pink inside.

Place the potatoes on a warmed plate and arrange the chops on top. Garnish with fresh flat-leaf parsley if you like.

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