Marinated Lamb Chops with Garlic Fried Potatoes Recipe

By Stina

Padma Priya Manikam

Ingredients

• Marinade:
• 4 thick lamb chump chops
• 3 tbsp olive oil
• 550g potatoes - peeled and cut into 1cm/half inch dice
• 3-4 unpeeled but slightly crushed garlic cloves
• 1 small bunch of fresh thyme, leaves removed
• 1 tbsp freshly chopped rosemary
• 1 tsp salt (or to taste)
• 2 garlic cloves - peeled and crushed
• Rind and juice of 1 lemon
• 2 tbsp olive oil
• NB: Orange or lime juice are also delicious alternatives.

Details

Servings 2
Adapted from cookeatshare.com

Preparation

Step 1

Clean the lamb chops and trim away any excess fats and wipe with damp cloth.

For the marinade, using a mortar and pestle, pound the thyme leaves and rosemary with salt until pulpy. Add the garlic and continue pounding until crushed. Stir in the lemon rind and juice and the olive oil.

Pour the marinade over the lamb chops turning them until well coated. Cover and refrigerate for 1 hour.

Meanwhile, fry the potatoes and garlic until golden. Season with salt and keep warm.

Heat griddle pan until almost smoking and cook the lamb chops (depending how done you would like).

I used a non-stick pan and fried the lamb chops until well-done.

Serve with the salad and potatoes.