# Components:
→ Meats
01 - 8 lamb chops, approximately 1 inch thick each
→ Marinade & Herbs
02 - 3 tablespoons olive oil
03 - 2 cloves garlic, 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 - Combine olive oil, garlic, rosemary, thyme, parsley, lemon zest, lemon juice, salt, and black pepper in a mixing bowl. Coat lamb chops thoroughly with the marinade. Cover and refrigerate for a minimum of 30 minutes, preferably up to 2 hours for enhanced flavor.
02 - Set oven temperature to 425°F (220°C) to prepare for roasting potatoes.
03 - Toss halved baby potatoes with olive oil, dried oregano, garlic powder, salt, and black pepper until evenly coated. Arrange potatoes in a single layer on a baking sheet.
04 - Place the baking sheet in the oven and roast potatoes for 30 to 35 minutes, turning once halfway through, until golden brown and crisp.
05 - Heat a grill pan or skillet over medium-high heat. Remove lamb chops from marinade and pat dry with paper towels. Sear chops for 3 to 4 minutes per side for medium-rare doneness or to preferred level.
06 - Allow lamb chops to rest for 5 minutes after cooking to redistribute juices for optimal tenderness.
07 - Serve lamb chops alongside roasted potatoes. Optionally, garnish with fresh parsley and lemon wedges as desired.
