Herbed Lamb Chops with Crispy Potatoes
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
Reviews