Lamb chops marinated in olive oil, garlic, rosemary, and thyme, roasted with lemon and potatoes until golden. A one-pan Greek dinner ready in about an hour.

Prep time: 20 minutesCook time: 40 minutesTotal time: 1 hourServings: 4 servingsDifficulty: Medium

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These Greek-style lamb chops are roasted alongside herb-scented potatoes, with plenty of garlic and fresh rosemary and thyme. The lamb comes out tender and the potatoes soft and golden, an irresistible combination for a spring dinner.

Ingredients

  • 800 g (1 3/4 lb) lamb chops
  • 500 g (1.1 lb) potatoes, cut into chunks
  • 4 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 lemon, sliced
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Preheat the oven to 200°C (400°F). In a large bowl, toss the lamb chops with the olive oil, garlic, rosemary, thyme, salt, and pepper, and let marinate for 15 minutes.
  2. Spread the lamb chops and potato chunks on a roasting pan and lay the lemon slices over the lamb. Roast for about 40 minutes, until the lamb is browned and the potatoes are tender.
  3. Remove from the oven and let the lamb rest for 5 minutes, then slice and serve with the roasted potatoes.

Tips

  • Marinate the lamb ahead of time and refrigerate for several hours for deeper flavor.
  • For a richer taste, add a splash of red wine to the marinade before roasting.

Nutrition

Calories: about 600 per serving | Protein: 45 g | Carbs: 30 g | Fat: 35 g

Lamb chopsGreek recipesRoast dinnerPotatoes

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