Friday: lamb chops and roesti

After the less than 100% successful rösti on Tuesday, I needed to do one correctly. This was my standard potato version: grate the potatoes, wring them out well, cook in peanut oil until nicely crispy, season while cooking. Verrrrry nice.

As a protein course I cooked some nice little lambchops unadorned in the grill pan. We ate them with a vinaigrette made from balsamico, olive oil, rosemary, and garlic.

Of course we had a green salad as well.