Pasta with Lamb Chops

A great pasta dish for any occasion:

Dry lamb chops and place in a shallow dish. Remove the skin from the garlic, cut into slices, and spread evenly over the chops along with some of the mint. Drizzle the oil evenly over the top. Cover the chops with foil and place in the refrigerator for 120 minutes.

Heat the butter and brown the chops in it for 1 minute on each side. Then continue to fry at a lower temperature for 2 minutes on each side. Put out, season with salt and pepper, keep warm.

Deglaze the roast stock with red wine. Fold in crème fraîche. Slice olives, add to roast stock form, heat briefly.

In the meantime, cook the pasta al dente.

Season the sauce with the remaining chopped mint, salt and a little freshly ground pepper.

Serve the pasta with the chops and sauce.

Serve with tomato salad with sherry dressing. Duration of preparation about 25 min.

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