Name: Lamb Chops with Lemon Potatoes and Minty Peas
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 2 russet potatoes, peeled, each cut lengthwise into 8 wedges; 3 cloves garlic, smashed; 2 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper; Juice of 1 lemon, plus wedges for serving; 3/4 cup low-sodium chicken broth; 12 lamb rib chops (about 2 pounds); 1 1/2 teaspoons dried oregano; 3 tablespoons unsalted butter; 1 10-ounce bag frozen peas; 2 tablespoons finely chopped fresh mint

Directions

Preheat the oven to 425˚ F. Toss the potatoes and garlic with 1 tablespoon olive oil and 1/2 teaspoon each salt and pepper in a microwave-safe dish. Spread in as even a layer as possible. Add the lemon juice and chicken broth, cover with plastic wrap and microwave 10 to 12 minutes. Transfer the potatoes and liquid to a 9-by-13-inch baking dish. Roast in the oven, uncovered, until the potatoes are light golden and much of the liquid has evaporated, about 20 minutes.
Meanwhile, season the lamb chops with salt, pepper and the oregano. Heat the remaining 1 tablespoon olive oil with 2 tablespoons butter in a large skillet over medium-high heat. Working in 2 batches, add the lamb chops and cook, basting occasionally with a large spoon, about 4 minutes per side for medium doneness. Transfer the lamb chops to a plate to rest; tent with foil.
Melt the remaining 1 tablespoon butter in another large skillet over medium heat and add the peas. Cook until heated through, about 4 minutes. Remove from the heat, season with salt and pepper and stir in the mint.
Divide the lamb chops, potatoes and peas among plates. Serve with lemon wedges.

Photograph by Andrew Purcell

Lamb Chops with Lemon Potatoes and Minty Peas

Ingredients

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages