Lamb Chops and Potatoes With Olives, Tomatoes and Feta Cheese |
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Prep Time: 10 Minutes Cook Time: 48 Minutes |
Ready In: 58 Minutes Servings: 4 |
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A wonderful dish-simple, delicious comfort food. I seared the lamb chops in a hot skillet coated with a little olive oil before adding them to the potatoes in the oven (reducing roasting time accordingly) and scattered chopped flat-leaf parsley along with the olives, tomatoes and feta to add some color. Recipe adapted from Bon Appétit. Ingredients:
3 large russet potatoes, peeled and each cut into 8 wedges |
2 tablespoons olive oil |
1 tablespoon chopped fresh rosemary, divided |
1 tablespoon chopped garlic |
8 lamb loin chops (1-inch thick) |
1/2 cup chopped seeded tomato |
1/3 cup crumbled feta cheese |
1/3 cup chopped pitted kalamata olive |
kosher salt |
fresh ground black pepper |
Directions:
1. Preheat oven to 450°F.
2. Toss together potatoes, oil and half of rosemary on a large rimmed baking sheet; sprinkle with salt and pepper.
3. Roast until potatoes are almost tender, about 30 minutes.
4. Meanwhile, press garlic and remaining rosemary onto both sides of the lamb chops; sprinkle with salt and pepper.
5. Arrange lamb on baking sheet next to potatoes; roast until potatoes are tender and lamb is cooked to desired doneness, about 18 minutes for medium-rare.
6. Mound potatoes in center of platter and surround with lamb chops. Sprinkle with tomatoes, cheese and olives.
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