Ingredients
12 lamb chops
1 bunch rosemary
100 g butter
500 g baby potatoes
1 bunch dill
salt, pepper
breadcrumbs for rolling
butter potatoes
Method
Cutlets salted, sprinkle with pepper, dip in melted butter and rolled in the mixed with the chopped rosemary bread crumbs. Fry in the butter until ready and served with Baked baby potatoes with dill and butter.
Containers:
Difficulty
Average
Tested
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