Lamb Chops with Lemon Potatoes and Minty Peas
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 620
- Total Fat
- 41 grams
- Saturated Fat
- 17 grams
- Cholesterol
- 124 milligrams
- Sodium
- 586 milligrams
- Carbohydrates
- 31 grams
- Dietary Fiber
- 5 grams
- Sugar
- 5 grams
- Protein
- 32 grams
- Total: 40 min
- Active: 30 min
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.