Herbed Lamb Chops with Crispy Potatoes

Name: Herbed Lamb Chops with Crispy Potatoes
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4 servings.
Cuisine: Comfort Food Dinner Recipes, Comfort Food Recipes
Ingredients: 3 tablespoons olive oil; 2 garlic cloves, halved; 1/3 cup lightly packed fresh basil leaves; 1/4 cup fresh parsley leaves; 1/4 cup fresh oregano leaves; 1/4 cup coarsely chopped chives; 2 tablespoons fresh rosemary leaves; 1 teaspoon salt; 1 teaspoon pepper; 8 lamb loin chops (1 inch thick and 3 ounces each); POTATOES:; 2 tablespoons olive oil; 4 medium red potatoes, cut into 1/2-inch cubes; 1 teaspoon lemon-pepper seasoning; 3/4 teaspoon salt; 1/2 teaspoon paprika; 4 cups fresh baby spinach; 2 tablespoons pine nuts, toasted

My mother's cooking is the inspiration behind this recipe. I adapted her scrumptious Easter leg of lamb so it can be served any day of the week. —Bryn Namavari, Chicago, Illinois

Ingredients

3 tablespoons olive oil
2 garlic cloves, halved
1/3 cup lightly packed fresh basil leaves
1/4 cup fresh parsley leaves
1/4 cup fresh oregano leaves
1/4 cup coarsely chopped chives
2 tablespoons fresh rosemary leaves
1 teaspoon salt
1 teaspoon pepper
8 lamb loin chops (1 inch thick and 3 ounces each)
POTATOES:
2 tablespoons olive oil
4 medium red potatoes, cut into 1/2-inch cubes
1 teaspoon lemon-pepper seasoning
3/4 teaspoon salt
1/2 teaspoon paprika
4 cups fresh baby spinach
2 tablespoons pine nuts, toasted

Directions

Place the first nine ingredients in a food processor; pulse until blended. Spread over both sides of chops. Let stand 30 minutes.
Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add potatoes; cook 15-20 minutes or until tender and golden brown, stirring occasionally. Sprinkle with lemon pepper, salt and paprika; remove from pan. Keep warm.
Grill chops, covered, over medium heat 3-4 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Toss spinach with potatoes; sprinkle with pine nuts. Serve with lamb chops.