Lammeschnitzler with half baked potatoes and cucumber in yogurt cream

Name: Lammeschnitzler with half baked potatoes and cucumber in yogurt cream
Yield: 4
Ingredients: Good bread; Pepper; Salt; ½ tsp Dried Rosemary or thyme; 1 Cucumber; 1 clove Garlic finely chopped; 2 tsp Bread crumbs-or olive oil; 3 dl Yogurt; 4 Lamb schnitzels, ca 3-400 g; 6 Baking potatoes

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Lammeschnitzler with half baked potatoes and cucumber in yogurt cream

		Good bread
		Pepper
		Salt
½	tsp	Dried Rosemary or thyme
1		Cucumber
1	clove	Garlic finely chopped
2	tsp	Bread crumbs-or olive oil
3	dl	Yogurt
4		Lamb schnitzels, ca 3-400 g
6		Baking potatoes

Instructions for Lammeschnitzler with half baked potatoes and cucumber in yogurt cream

To prepare the Lammeschnitzler with half baked potatoes and cucumber in yogurt cream recipe, please follow these instructions:

Baked potatoes: Wash the potatoes thoroughly. Half them and put them on a baking sheet. Cut 2-3 slices in each potato on the flat side. Sprinkle half of the oil on the potatoes with a brush and sprinkle with salt, pepper and dried rosemary or thyme. Behind the potatoes at 200 degrees for approx. 1 hour

Cucumber cucumber: halve the cucumber and scrape the kernels with a teaspoon. Cut the cucumber into slices of approximately ½ cm. Thickness. Taste the yoghurt with salt, pepper and garlic. Turn the cucumber slices into the yogurt. Heat the rest of the oil on a pan and raise the lamb chops for about 4 minutes on each side. Season with salt and pepper.

Eat the dish with lots of good bread.

Lammeschnitzler with half baked potatoes and cucumber in yogurt cream

Ingredients for Lammeschnitzler with half baked potatoes and cucumber in yogurt cream

Instructions for Lammeschnitzler with half baked potatoes and cucumber in yogurt cream

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