# Components:
→ Meats
01 - 8 lamb chops, approximately 1 inch thick
→ Marinade & Herbs
02 - 3 tablespoons olive oil
03 - 2 garlic cloves, minced
04 - 2 tablespoons fresh rosemary, finely chopped
05 - 1 tablespoon fresh thyme, finely chopped
06 - 1 tablespoon fresh parsley, chopped
07 - 1 teaspoon lemon zest
08 - 1 tablespoon lemon juice
09 - 1 teaspoon salt
10 - ½ teaspoon freshly ground black pepper
→ Potatoes
11 - 1.75 pounds baby potatoes, halved
12 - 2 tablespoons olive oil
13 - 1 teaspoon dried oregano
14 - 1 teaspoon garlic powder
15 - ½ teaspoon salt
16 - ¼ teaspoon black pepper
→ Garnish
17 - Fresh parsley, chopped (optional)
18 - Lemon wedges (optional)
# Directions:
01 - In a bowl, combine olive oil, garlic, rosemary, thyme, parsley, lemon zest, lemon juice, salt, and black pepper. Coat lamb chops evenly with the mixture, cover, and refrigerate for at least 30 minutes or up to 2 hours to infuse flavor.
02 - Set the oven to 425°F to prepare for roasting the potatoes.
03 - Toss halved baby potatoes with olive oil, oregano, garlic powder, salt, and black pepper. Spread them out evenly on a baking sheet in a single layer to ensure even roasting.
04 - Place the baking sheet in the oven and roast the potatoes for 30 to 35 minutes, turning once halfway through, until they achieve a golden and crispy exterior.
05 - While potatoes roast, heat a grill pan or skillet over medium-high heat. Remove lamb chops from the marinade, pat dry to encourage searing.
06 - Cook lamb chops for 3 to 4 minutes on each side to reach medium-rare doneness, or adjust time to preferred level. Allow them to rest for 5 minutes after cooking to redistribute juices.
07 - Serve lamb chops alongside the roasted potatoes. Optionally, garnish with fresh parsley and lemon wedges to enhance aroma and presentation.
