Ingredients
1Kg. of suckling lamb chops
1 head of garlic
3 tablespoons of white wine vinegar
6 tablespoons of water
12 tablespoons of extra virgin olive oil
1/2 teaspoon of sugar
Salt
Black pepper
1Kg. of potatoes peeled and cut into slices of 1/2 cm. thick
Preparation
Put in a pan oil and fry the potatoes over low heat.
In another pan oil, and when it is heated upto the maximum temperature, add the chops, making sure they are fried over a high heat so that they are golden brown.
Crush the garlic in the mortar, add the vinegar and water, mix well and distribute in each pan. Divide the sugar in each pan, add salt and pepper to the chops and potatoes and leave for another 10 minutes over low heat.
Move the frying pans so that the mixture is perfect.
Serve the potatoes and chops in the same dish.