Marinated Lamb Chops

Peel and finely dice the garlic, mix with 8 tbsp oil and the herbs.

Season lamb shank chops with salt, season with pepper, score on the bone and press down the meat, brush with the herb marinade and refrigerate for one night with the lid closed.

Strip garlic and kitchen herbs from chops and keep.

Fry the chops in the remaining oil for 3-4 minutes on each side on 2 or automatic heat 9-10, remove from the frying pan and keep warm.

Dissolve the gravy with white wine, fold in the garlic mixture and let it bubble up. Drizzle the sauce over the chops and bring to the table on the spot.

Serve with thyme beans and Schupfnudeln.

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