Roasted Lamb Chops & Potatoes with Rosemary

By tammy1365

Ingredients

• 1 About 1  1/2 lbs. fingerling potatoes, sliced lengthwise
• 4 About 4 tbsp. olive oil
• 6 –8 sprigs rosemary, leaves stripped from stems and coarsely chopped
• 6 large cloves garlic, crushed
• 2 lemons—1 thinly sliced, 1 zested (about 1  1/2 tsp.) and juiced (about 1/4 cup)
• Salt and pepper
• 8 lamb rib chops (about 1  1/2 lbs. total)
• 1 tbsp. Dijon mustard
• 3 tbsp. capers
• Arugula or watercress, for serving

Details

Servings 1
Adapted from rachaelraymag.com

Preparation

Step 1

1. Position a rack in the upper third of the oven; preheat to 475°.

2. In a medium bowl, toss the potatoes with a couple tablespoons olive oil, half the rosemary, half the garlic and the thinly sliced lemon; season with salt and pepper. Spread in a single layer on a rimmed baking sheet, arranging the lemon slices on top of the potatoes to prevent burning. Roast 12 to 15 minutes.

3. Meanwhile, season the lamb chops. In a small bowl, whisk the mustard, 2 tbsp. olive oil, the remaining rosemary, the remaining garlic and the lemon zest; spread the mixture all over the lamb chops.

4. Place the lamb chops on top of the potatoes; sprinkle with the capers. Roast until the potatoes are tender, 12 to 15 minutes. Douse the lamb and potatoes with the lemon juice. Serve with a handful of arugula alongside.