Succulent lamb chops marinated in herbs with golden, crispy roasted potatoes for a hearty, aromatic dish.
# What you need:
→ Meats
01 - 8 lamb chops, approximately 1 inch thick each
→ Marinade & Herbs
02 - 3 tablespoons olive oil
03 - 2 cloves garlic, minced
04 - 2 tablespoons fresh rosemary, finely chopped
05 - 1 tablespoon fresh thyme, finely chopped
06 - 1 tablespoon fresh parsley, chopped
07 - 1 teaspoon lemon zest
08 - 1 tablespoon lemon juice
09 - 1 teaspoon salt
10 - ½ teaspoon freshly ground black pepper
→ Potatoes
11 - 1.75 pounds baby potatoes, halved
12 - 2 tablespoons olive oil
13 - 1 teaspoon dried oregano
14 - 1 teaspoon garlic powder
15 - ½ teaspoon salt
16 - ¼ teaspoon black pepper
→ Garnish
17 - Fresh parsley, chopped (optional)
18 - Lemon wedges (optional)
# How to Make It:
01 - In a mixing bowl, combine olive oil, minced garlic, rosemary, thyme, parsley, lemon zest, lemon juice, salt, and freshly ground pepper. Evenly coat the lamb chops with the mixture. Cover and refrigerate for at least 30 minutes, up to 2 hours for enhanced flavor.
02 - Set the oven temperature to 425°F and allow it to fully preheat.
03 - Toss the halved baby potatoes with olive oil, dried oregano, garlic powder, salt, and pepper until evenly coated. Arrange them on a baking sheet in a single layer.
04 - Place the potatoes in the oven and roast for 30 to 35 minutes, turning once halfway through, until golden brown and crisp.
05 - Heat a grill pan or skillet over medium-high heat. Remove the lamb chops from the marinade and pat them dry. Sear each side for 3 to 4 minutes to achieve medium-rare doneness or cook to preferred level.
06 - Let the lamb chops rest for 5 minutes after cooking. Serve paired with the roasted potatoes, garnished with fresh parsley and lemon wedges if desired.
