Lamb chops roasted in vine shoots, with fried potatoes

Ingredients:

-Lamb chops. -Salt (preferably fat). -Fried potatoes.

Preparation:

You'll need to roast the lamb chops at an outdoor space, or in its absence, a fireplace. The fire is prepared with a sheaf of dry vine branches until they turn into embers. Before that happens, you can place the grill on the fire in order to clean it, once burned, with a newspaper, by removing any possible remains from a previous use. When the branches turn into embers, place the lamb chops on the grill, salt them, and then place the grill on the coals. Once you see that they are made on one side, turn the grill over and let them finish cooking. If you want, you can water them with some Rioja wine shortly before removing them from the embers. Once finished, drop some fried potatoes on the dish to accompany them.