Grecian Lamb Chops & Potatoes

*Recipe and photo credit: Ted Pappas

INGREDIENTS

Lamb Chops

• 12 lamb chops (3 chops per person)

• 1/2 cup Extra Virgin Greek olive oil

• 1/3 cup fresh lemon juice

• 2 teaspoons dried Rosemary

• 4 garlic cloves, minced

• Salt and Pepper to taste

Potatoes

• 3 russet potatoes

• 1/2 cup Kefi L!Fe Extra Virgin Olive Oil

• 1/2 cup fresh lemon juice

• 1 teaspoon dried Rosemary

• 1 teaspoon dried Thyme

• 6 garlic cloves, minced

• 1 tablespoon dried Greek oregano

• Dash Cayenne Pepper

• Salt and Pepper to taste

• 2 cups Chicken Broth

DIRECTIONS

1. Marinade lamb chops with all ingredients for at least 45 minutes, preferable a few hours

2. While lamb chops are in the marinade, preheat oven to 450 degrees

3. Peel & cut potatoes into quarters length wise

4. Put potatoes into large mixing bowl & add all ingredients but chicken broth

5. Toss to coat

6. Place coated potatoes in an oven safe glass dish or casserole dish making sure not to crowd them

7. Add chicken broth to cover (you may use a little more or little less depending on size of roasting pan) and scoop any additional

8. Cook for 45 minutes, turning potatoes about half way through

9. At end of 45 minuters, turn broiler on to crisp up potatoes

10. As potatoes are finishing up, heat grill or cast iron skillet to medium

11. Cook lamb chops 3-4 minutes each side until pink in center and a slight crust has formed on the outside

12. Let rest for 5 minutes