# Components:
→ Meats
01 - 8 lamb chops, approximately 1 inch thick
→ Marinade & Herbs
02 - 3 tablespoons olive oil
03 - 2 cloves garlic, 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 - ½ 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 - ½ teaspoon salt
16 - ¼ teaspoon black pepper
→ Garnish
17 - Fresh parsley, chopped (optional)
18 - Lemon wedges (optional)
# Method:
01 - In a bowl, combine olive oil, garlic, rosemary, thyme, parsley, lemon zest, lemon juice, salt, and black pepper. Coat lamb chops evenly with the mixture, cover, and refrigerate for at least 30 minutes or up to 2 hours for enhanced flavor.
02 - Preheat the oven to 425°F (220°C).
03 - Toss the halved baby potatoes with olive oil, dried oregano, garlic powder, salt, and black pepper. Arrange them in a single layer on a baking sheet.
04 - Place the potatoes in the oven and roast for 30–35 minutes, turning once halfway through, until golden and crisp.
05 - Heat a grill pan or skillet over medium-high heat. Remove the lamb chops from the marinade and pat them dry. Sear each side for 3–4 minutes for medium-rare, or adjust timing to preferred doneness. Let rest for 5 minutes before serving.
06 - Plate lamb chops alongside roasted potatoes. Garnish with chopped fresh parsley and lemon wedges if desired.
