Lamb Chops and Potatoes With Olives, Tomatoes and Feta Cheese Recipe #208864
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.
by GaylaJ
58 min | 10 min prep
SERVES 4
- 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
- Preheat oven to 450°F.
- Toss together potatoes, oil and half of rosemary on a large rimmed baking sheet; sprinkle with salt and pepper.
- Roast until potatoes are almost tender, about 30 minutes.
- Meanwhile, press garlic and remaining rosemary onto both sides of the lamb chops; sprinkle with salt and pepper.
- 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.
- Mound potatoes in center of platter and surround with lamb chops. Sprinkle with tomatoes, cheese and olives.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 208864 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars