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Nutrition Facts
Serving Size 1 (522g) Recipe makes 4 servings
Calories 915
Calories from Fat 553		(60%)
Amount Per Serving		%DV
	Total Fat 61.5g	94%
	Saturated Fat 25.4g	127%
	Monounsaturated Fat 27.2g
	Polyunsaturated Fat 5.0g
	Trans Fat 0.0g
Cholesterol 151mg		50%
Sodium 361mg		15%
Potassium 1644mg		46%
Total Carbohydrate 51.2g		17%
	Dietary Fiber 6.8g	27%
	Sugars 3.3g
Protein 38.8g		77%
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Lamb Chops and Potatoes With Olives, Tomatoes and Feta Cheese

Recipe #208864 | 58 min | 10 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: GaylaJ
Feb 2, 2007

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.

SERVES 4 (change servings and units)

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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Featured Reviews for This Recipe

From: Dottie Doodles

On Jan 19, 2009

I love lamb chops and I am always looking for new ways to prepare them. I really loved these and the potatoes were the perfect accompaniment to have with them. My chops were on the rare side, and I love them that way. This is a good recipe that is easy to prepare and delicious! Thank you!

0 people found this review helpful

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From: A la Carte

On Oct 16, 2007

This was a fantastic and quick recipe for lamb chops. The quick roasting time left the garlic and rosemary still very fragrant, while the fresh tomato, feta and olives were very fresh tasting. I used a little fresh basil torn over the top, just cuz I had it fresh on the counter, which was very nice too. What a great recipe! Just a couple of notes: I did not sear my lamb in a pan first, so the 18 minutes left my chops very rare (which is fine, b/c that's the way we like them). For better color in the chops I would probably sear them first though, like GaylaJ did, but last night I was in a hurry. Thank you for a yummy lamb chop recipe, we totally enjoyed it!

4 people found this review helpful

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