Coaste de miel cu cartofi cu parmezan – o reteta cu gust de rasfat! Uneori, tot ce ai nevoie este un preparat care sa spuna „wow” din prima imbucatura. Coastele de miel fragede, rumenite perfect, acompaniate de un sos pesto verde si vibrant si cartofi crocanti cu parmezan, reusesc exact asta: sa transforme orice masa intr-un mic festin, fara batai de cap si cu maxim efect la servire. Reteta de azi e exact genul acela de mancare care te face sa iti lingi degetele. Mielul e gatit simplu si cu bun gust, imbracat intr-un strat aromat de pesto homemade – facut din baby spanac, parmezan, seminte de pin si un strop de magie (a.k.a. usturoi si lamaie). Iar cartofii? Crocanti, rumeniti si pudrati generos cu parmezan – cum sa nu-i iubesti?

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INGREDIENTE (pentru 2 portii)

Pentru coastele de miel:

• 600 grame coaste de miel
• 10 grame capere
• 2 catei de usturoi
• 5 fire patrunjel verde
• 3 fire menta
• 3 fire busuioc verde
• 2 linguri ulei de masline
• Sare

Pentru sosul pesto:

• 30 grame ulei de masline
• 20 grame suc de lamaie
• 15 grame seminte de pin
• 15 grame parmezan
• 2 catei de usturoi
• 60 grame baby – spanac
• 20 grame patrunjel verde
• Sare

Pentru garnitura de cartofi:

• 6 cartofi
• 50 grame parmezan
• 2 linguri ulei de masline
• Sare

Am ales cu grija cele mai fragede coaste de miel, provenite de la prietenii nostri de la Butcher’s Cuisine, si le-am presarat cu sare grunjoasa. Le-am lasat la temperatura camerei timp de aproximativ doua ore, pentru a se relaxa si a-si intensifica aromele. Am incins o tigaie grill si am rumenit coastele timp de doua minute pe fiecare parte, apoi le-am asezat intr-o tava tapetata cu hartie de copt.

Am pregatit o pasta aromata din 20 g suc de lamaie, 15 g seminte de pin, 15 g parmezan, 2 catei de usturoi, 60 g baby spanac si 20 g patrunjel verde, mixate intr-un blender pana la obtinerea unei compozitii omogene. Cu aceasta crema am uns coastele rumenite, pe care apoi le-am introdus in cuptorul preincalzit la 170°C timp de o ora, pana cand au capatat o crusta aurie si apetisanta.

Separat, am pregatit sosul pesto de spanac. In blender am adaugat 30 g ulei de masline, 20 g suc de lamaie, 15 g seminte de pin, 15 g parmezan, 2 catei de usturoi, 60 g baby spanac, 20 g patrunjel verde si un praf de sare. Am mixat pana la obtinerea unui sos cremos si consistent, pe care l-am pastrat la rece pana in momentul servirii.

Pentru garnitura, am curatat cartofii si i-am taiat in rondele groase de aproximativ 1 cm. I-am fiert in apa cu sare timp de 15 minute, apoi i-am scurs si i-am lasat deoparte. Cand friptura a fost aproape gata, am presarat peste cartofi parmezan, apoi i-am asezat intr-un singur strat in friteuza cu aer cald si i-am gatit timp de 20 de minute, pana cand au devenit crocanti si rumeniti uniform.

Servim coaste fragede de miel, îmbrăcate într-un strat aromat de pesto și acompaniate de cartofi crocanți cu parmezan, alături de un pahar de Protocol Merlot 2021 – un vin roșu versatil, cu note intense de mure coapte și prăjitură cu fructe, completate subtil de accente de tutun și ciocolată. Textura catifelată și taninii eleganți îi conferă un rafinament aparte, ideal pentru o experiență culinară memorabilă.

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English version

Lamb Chops with Parmesan Potatoes

Perfectly seared, paired with a vibrant green pesto and crispy parmesan potatoes, this dish does exactly what it promises: turns any meal into a small feast – effortless and striking on the plate. Today’s recipe is that kind of food that makes you lick your fingers and smile without even noticing. The lamb is cooked simply and with taste, coated in a fragrant layer of homemade pesto – made with baby spinach, parmesan, pine nuts, and a touch of magic (a.k.a. garlic and lemon). And the potatoes? Golden, crispy, and generously dusted with parmesan – impossible not to love. Whether meant to impress on date night, elevate a lazy Sunday, or just try something new, this recipe brings pure joy to the plate.

INGREDIENTS (for 2 servings)

For the lamb chops:

• 600 grams lamb chops
• 10 grams capers
• 2 garlic cloves
• 5 sprigs fresh parsley
• 3 sprigs mint
• 3 sprigs fresh basil
• 2 tbsp olive oil
• Salt

For the pesto sauce:

• 30 grams olive oil
• 20 grams lemon juice
• 15 grams pine nuts
• 15 grams parmesan
• 2 garlic cloves
• 60 grams baby spinach
• 20 grams fresh parsley
• Salt

For the parmesan potatoes:

• 6 potatoes
• 50 grams parmesan
• 2 tbsp olive oil
• Salt

The most tender lamb chops were carefully selected from trusted Burtcher’s Cuisine and seasoned with coarse salt. Left at room temperature for about two hours to rest and develop flavor. Seared on a hot grill pan for two minutes on each side, then transferred to a parchment-lined baking tray.

A vibrant paste was prepared by blending 20g lemon juice, 15g pine nuts, 15g parmesan, 2 garlic cloves, 60g baby spinach, and 20g fresh parsley into a smooth, aromatic mixture. This was spread generously over the seared lamb chops, which were then baked in a preheated oven at 170°C for one hour, until a golden, appetizing crust formed.

Separately, the spinach pesto sauce was made by blending 30g olive oil, 20g lemon juice, 15g pine nuts, 15g parmesan, 2 garlic cloves, 60g baby spinach, 20g parsley, and a pinch of salt into a creamy, smooth consistency. Kept chilled until serving time.

For the garnish, potatoes were peeled and cut into thick 1 cm slices. Boiled in salted water for 15 minutes, then drained and set aside. Once the lamb was nearly done, the potatoes were tossed with parmesan and arranged in a single layer in the air fryer. Cooked for 20 minutes until perfectly crisp and golden.

Tender lamb chops, coated in an aromatic pesto crust and served with crispy parmesan potatoes, are best enjoyed alongside a glass of Protocol Merlot 2021 – a versatile red wine bursting with notes of ripe blackberries and fruit cake, subtly enhanced by hints of tobacco and chocolate. With its velvety texture and refined tannins, it adds an elegant touch to a truly memorable culinary experience.

If you enjoyed this recipe for Lamb Chops with Parmesan Potatoes, you may also like Lamb Chops with Pea and Spinach Puree and Carrots Sauteed in Butter, Turkey Leg in Butter Sauce with Aromatic herbs or an Oven-Baked Pork Ribs.

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