We love, love, love lamb, and this has quickly become one of our favorite lamb recipes! It has some of our favorite ingredients, and they all work so well together. And it’s nice that it’s a whole meal all-in-one – all we need to add is a vegetable, and we’re good to go!
We made these last night for dinner, using some of our local lamb chops from Koch Ranch (http://www.kochranches.net/), and it was fantastic!
Lamb Chops and Potatoes with Olives, Tomatoes and Feta Cheese
Adapted from Bon Appetit
3 large russet potatoes (about 1.5 lbs), peeled, cut into cubes, or 1.5 lbs fingerling potatoes (or really – any type of potato!)
4 teaspoons olive oil
1 tablespoon chopped fresh rosemary or 2 teaspoons dried
1 tablespoon chopped garlic
8 1-inch-thick loin lamb chops (about 3 oz each), trimmed of fat
1/2 cup chopped seeded tomatoes (or 1/2 cup cherry or grape tomatoes, halved, or quartered if large)
1/3 cup crumbled fat free feta cheese (1 1/2 oz)
1/3 cup chopped pitted Kalamata olives or other black brine-cured olives (2oz)*
Remove baking sheet from oven, cover potatoes and keep warm. Increase oven to broil. Arrange lamb on a broiler pan. Broil 3-4 minutes on each side for medium-rare.
Mound potatoes on plate, sprinkle with tomatoes, cheese and olives. Add lamb chops to plate, and serve.
Total Fat: 12.6 g
Cholesterol: 67.8 mg
Sodium: 633.5 mg
Total Carbs: 46.9 g
Dietary Fiber: 7.3 g
Protein: 28.8 g