UNITS
SCALE
INGREDIENTS
CHOPS
- 1 lb Lamb chops, small, bone-in
- ¼ cup Olive oil, extra virgin
- ¼ cup Lemon juice
- 4 cloves Garlic, minced
- 2 tsp Oregano, dried
- 1 tsp Salt
- ½ tsp Black pepper, freshly ground
LEMON POTATOES
- 3 lbs Potatoes, preferably Russet, peeled and cut into 4cm / 1½” pieces
- ½ cup Olive oil , extra virgin
- 4 cloves Garlic, minced
- 1½ tsp Oregano, dried
- to taste Salt
- to taste Black pepper, freshly ground
- ½ cup Stock, beef or chicken
- ⅓ cup Lemon juice
- 1 tbsp Olive oil, extra virgin
METHOD
- Preheat oven to 200°C / 400°F.
- Remove lamb from the refrigerator and let come to room temperature. Using paper towels, pat dry chops and discard any bone fragments.
- In a medium bowl, combine olive oil, lemon juice, garlic, oregano, salt and black pepper.
- In a large baking dish, arrange lamb chops. Pour and rub marinade on the lamb. Cover and marinate for 30 minutes.
- In another baking dish, place potatoes in a single layer. Add ½ cup olive oil, garlic, oregano, salt and black pepper and toss.
- Bake in preheated oven for 15 minutes. Add stock, toss and bake for 10 additional minutes.
- Add the lemon juice, toss and bake for 10 more minutes, or until potatoes are cooked through (fork tender).
- In a large skillet, heat olive oil over medium high heat. Working in batches, saute lamb for 3 to 4 minutes per side. Remove from heat and let rest for 5 minutes. Repeat with remaining lamb chops.
- Serve lamb chops with potatoes.
NOTES
- For a deeper flavour, marinate lamb chops overnight in the refrigerator, turning the chops from time to time
- Greek lamb chops are small rib chops, called ‘paidakia’
- You can sprinkle the cooked lamb with extra dried oregano and more lemon juice, for added flavor
- Use a starchy potato variety, not waxy. Suggestions: Australia: Dirt brushed/Sebago, US: Russet, UK: Maris Piper
- If you like your potatoes extra crispy, broil them for 2 to 3 minutes, at the end of cooking
