Ingredients for Lamb Chops And Potatoes With Olives Tomatoes And Feta Cheese
- Russet Potatoes
- 3 tbsp olive oil
- Fresh Rosemary
- 2 cloves garlic, minced
- Lamb Loin Chops
- 1/2 cup sun-dried tomatoes, chopped
- 4 oz feta cheese
- Kalamata Olive
- Kosher Salt
- Fresh Ground Black Pepper
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How to Make Lamb Chops And Potatoes With Olives Tomatoes And Feta Cheese
- Preheat oven to 450°F (232°C).
- Wash and chop 1.5 lbs small red potatoes into 1-inch pieces. Toss with 2 tbsp olive oil, 1 tsp fresh rosemary (chopped), 1/2 tsp salt, and 1/4 tsp black pepper on a large rimmed baking sheet.
- Roast potatoes for 25-30 minutes, or until almost tender.
- While potatoes roast, prepare the lamb chops. Mince 2 cloves garlic. Finely chop the remaining 1 tbsp fresh rosemary.
- Press minced garlic and chopped rosemary onto both sides of 4 (6-8 oz) lamb chops. Season generously with salt and pepper.
- Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear lamb chops for 2-3 minutes per side, until browned.
- Arrange seared lamb chops on the baking sheet with the potatoes.
- Roast for 15-18 minutes, or until lamb reaches desired doneness (internal temperature of 130-135°F for medium-rare).
- While the lamb and potatoes roast, chop 1/2 cup sun-dried tomatoes and 1/2 cup Kalamata olives.
- Mound roasted potatoes in the center of a platter. Arrange lamb chops around the potatoes.
- Crumble 4 oz feta cheese over the lamb and potatoes.
- Sprinkle with chopped sun-dried tomatoes and Kalamata olives. Garnish with fresh parsley (optional). Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
13g
Fat
127g
Carbs
17g
