Garlic Herb Lamb Chops with Roasted Potatoes & Fresh Salad

 

Ingredients:

For the Lamb Chops:

6 lamb chops

2 tbsp olive oil

3 cloves garlic, minced

1 tsp fresh rosemary (or ½ tsp dried)

1 tsp salt

½ tsp black pepper

For the Roasted Potatoes:

1½ lbs baby potatoes, halved

2 tbsp olive oil

½ tsp salt

½ tsp black pepper

For the Salad:

2 cups lettuce or mixed greens

½ cucumber, sliced

½ cup cherry tomatoes

¼ red onion, sliced

2 tbsp olive oil

1 tbsp lemon juice

Salt & pepper to taste

Instructions:

Preheat oven to 425°F (220°C).

Toss potatoes with olive oil, salt, and pepper. Roast for

25–30 minutes until golden and crispy.

Season lamb chops with olive oil, garlic, rosemary, salt,

and pepper.

Heat a skillet over medium-high heat and cook lamb

chops 3–4 minutes per side until nicely browned and

cooked to desired doneness.

Toss salad ingredients with olive oil, lemon juice, salt,

and pepper.

Serve lamb chops with roasted potatoes and fresh salad.