Glockner Lamb Chops with Strankerlmuas

Scrape the bones of the lamb chops and cut the fat. Salt and pepper the chops. Rub with crushed garlic, sprinkle with rosemary and fry in hot oil until pink. Remove, arrange on warmed plates and serve with garlic muas and Strankerlmuas. For the garlic muas, cook the peeled garlic in hot olive oil until soft, about 50 minutes. Drain the oil, strain the garlic and salt lightly.Strankerlmuas:Cook the Strankerln in hot salted water uncovered until soft. Quench cold to keep the green color. Cut into small pieces and mix together with the sweet cream. Season with salt and pepper and reheat with hot butter.

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