Lamb Chops with Almonds, Rosemary Potatoes and Balsamic Glaze

For the potatoes:
Preheat the oven to 200°C (about 390ºF). Peel the potatoes and dice (2 cm). Put the potatoes in an oven tray covered with baking paper and season with rosemary, extra virgin olive oil, salt and pepper. Mix well and put in the oven for around 30 minutes or until they are nice and golden, stirring only one time after the first 15 minutes are passed. When the potatoes are ready take them out from the oven and keep warm.

For the balsamic glaze:
In a small saucepan, put the ingredients for the balsamic glaze. Stirring all the time, heat the balsamic glaze on the stove until the honey is melted and the ingredients are well mixed. Then take the sauce pan from the stove and let cool.

For the lamb chops:
Pound the lamb chops with a meat tenderizer. They should become soft and quite thin (1.5 cm) in order to cook quickly. In a bowl mix the breadcrumbs with the parsley, the salt and the pepper. In a second bowl whisk the eggs with the water. In a third bowl put the almond flakes. Now coat the lamb chops one by one: first in the breadcrumbs, then in the egg, and finally in the almond flakes.

In a large pan, put the extra virgin olive oil. Heat up on the stove at medium/high heat. Fry the lamb chops for around 5 minutes, turning them one time. When the lamb chops are golden on both sides, take them from the pan and dry them on some kitchen paper.

Serve the almond lamb chops with the rosemary potatoes and a few drops of balsamic glaze.