This is a Greek food site – here you’re going to get many offerings of lamb. This past summer during my vacation in Greece, we celebrated August 15th (Panagias) with a feast of grilled lamb chops.

I bought too many from the butcher and I froze the rest. Fast forward to early September and out came the lamb chops. Oh I could have grilled them again but I was feeling lazy. It was Sunday, on vacation and that’s my prerogative.

This recipe is a fabulous way to enjoy lamb, especially those who don’t have a grill or perhaps even a leg of lab is too big for your Sunday lunch. You can buy as much lamb chops as you wish, according to how many are sitting at your table.

The great thing about this recipe is that the fat renders and gets all cozy with the potatoes beneath the lamb. The meat is tender, very flavourful and the ends are crispy. The closest to grilled lamb chops without using a grill!

Roast Lamb Chops & Potatoes

Recipe by Peter MinakiCourse: Main, Meat u0026amp; Poultry

Servings

4-6

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• approx. 1 1/2 kg. of lamb shoulder and/or loin chops

• Marinade

• 1/4 cup extra-virgin olive oil

• 1 medium onion, passed through a box grater

• 8-10 cloves of garlic, minced

• juice of 1 lemon

• 2 Tbsp. Dijon style mustard

• 10 sprigs of fresh thyme

• 2 tsp. dried Greek oregano

• 4 tsp. sea salt

• 1 1/2 tsp. fresh ground pepper

• 1 tsp. chopped fresh rosemary

• For the potatoes

• approx. 12 Yukon Gold potatoes, peeled and quartered lengthwise

• 1 cup hot chicken stock

• 2 1/2 tsp. sea salt

• 3/4 tsp. ground pepper

• juice of 1 lemon

Directions

• Add all the marinade ingredients into a flat pan and mix with a spoon. Taste and adjust seasoning. Add your lamb and cover, then place in the fridge for 6 -12 hours.
• When ready to roast your lamb and potatoes, take the meat out of the fridge and allow to come to room temp. Add the potatoes into the roasting pan along with the salt, pepper, stock and lemon juice and toss to incorporate.
• Now place the lamb (plus marinade) on top of the potatoes and pre-heat your oven to 400F (middle rack).
• Cover and roast for 50 minutes then take out of the oven and flip your pieces of lamb.  Uncover and place in the oven for another 45 minutes. Roast for additional 15 minutes time if your potatoes need more cooking time.
• Remove from the oven, divide and serve roast lamb and potatoes, spooning pan juices over the lamb.
• Serve with an Alpha Estate Pinot Noir.