Stuffed Lamb Chops on Lukewarm Potato and Seed Oil Marinade

Trim the rack of lamb and divide into chops. Score meat to within 1 cm of the bone so you can put in the duxelles later. Rinse mushrooms and chop not too small. Sauté the minced onion in a small saucepan until translucent and add the chopped mushrooms. Season lightly with salt and evaporate the escaping liquid. Finally, season with salt, pepper and freshly chopped parsley.

Divide the finished stuffing (duxelles) among all the chops and season them with salt and pepper. Coat lamb chops in flour, egg and bread crumbs. Bake the stuffed chops in enough oil until golden brown.

For the potato seed oil marinade: make potatoes, remove peel while still warm and press. Foam the butter in a small saucepan and briefly sauté the garlic in it. Add the beef broth and the pressed potatoes. With a whisk, mix in the kernel oil and season with salt, pepper and vinegar. Attention: the kernel oil must not make! Arrange the baked chops sideways to the marinade on the plate.

This goes well with marinated Vogerlsalat with core oil.

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