# Components:
→ Meats
01 - 8 lamb chops, approximately 1 inch thick each
→ Marinade & Herbs
02 - 3 tablespoons olive oil
03 - 2 garlic cloves, minced
04 - 2 tablespoons fresh rosemary, finely chopped
05 - 1 tablespoon fresh thyme, finely chopped
06 - 1 tablespoon fresh parsley, chopped
07 - 1 teaspoon lemon zest
08 - 1 tablespoon lemon juice
09 - 1 teaspoon salt
10 - 1/2 teaspoon freshly ground black pepper
→ Potatoes
11 - 1.75 pounds baby potatoes, halved
12 - 2 tablespoons olive oil
13 - 1 teaspoon dried oregano
14 - 1 teaspoon garlic powder
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper
→ Garnish
17 - Fresh parsley, chopped (optional)
18 - Lemon wedges (optional)
# Method:
01 - In a mixing bowl, combine olive oil, minced garlic, rosemary, thyme, parsley, lemon zest, lemon juice, salt, and black pepper. Add lamb chops and coat thoroughly. Cover and refrigerate for 30 minutes to 2 hours for enhanced flavor.
02 - Set oven temperature to 425°F.
03 - In a bowl, toss halved baby potatoes with olive oil, dried oregano, garlic powder, salt, and black pepper until evenly coated. Arrange in a single layer on a baking sheet.
04 - Bake potatoes in the preheated oven for 30 to 35 minutes, flipping once halfway through, until golden and crisp.
05 - Heat a grill pan or skillet over medium-high heat. Remove lamb chops from marinade and pat dry. Sear lamb chops for 3 to 4 minutes on each side to achieve medium-rare or adjust cooking time to preferred doneness. Allow to rest for 5 minutes.
06 - Plate the lamb chops alongside the roasted potatoes. Optionally, garnish with chopped parsley and lemon wedges.
