Herbed Lamb Chops with Crispy Potatoes
TOTAL TIME: Prep: 40 min + standing Cook: 20 min.
YIELD: 4 servings.
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
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3 tablespoons olive oil
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2 garlic cloves, halved
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1/3 cup lightly packed fresh basil leaves
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1/4 cup fresh parsley leaves
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1/4 cup fresh oregano leaves
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1/4 cup coarsely chopped chives
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2 tablespoons fresh rosemary leaves
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1 teaspoon salt
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1 teaspoon pepper
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8 lamb loin chops (1 inch thick and 3 ounces each)
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POTATOES:
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2 tablespoons olive oil
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4 medium red potatoes, cut into 1/2-inch cubes
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1 teaspoon lemon-pepper seasoning
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3/4 teaspoon salt
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1/2 teaspoon paprika
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4 cups fresh baby spinach
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2 tablespoons pine nuts, toasted
Directions
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1.
Place the first nine ingredients in a food processor; pulse until blended. Spread over both sides of chops. Let stand 30 minutes.
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2.
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.
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3.
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°).
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4.
Toss spinach with potatoes; sprinkle with pine nuts. Serve with lamb chops.
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