For the lamb chops marinated with hyssop on crispy potato slices, mix hyssop with olive oil, garlic and black pepper and brush the chops on both sides with it. Leave to marinate in the refrigerator (preferably overnight). Salt the lamb chops and fry them with the slices of potatoes in sunflower oil on both sides. Remove the chops (after about 4 minutes) and finish frying the potato slices until crispy.
Toss the green beans in butter. Season with salt and pepper.
Arrange lamb chops with green beans and potato slices and garnish with hyssop.
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