Lamb Chops w/Roasted Potatoes
As is our Valentine's Day tradition, we suggest a menu that is elegant, tasty, easy to prepare and can be done in 30 minutes or less.
Yield: 2 people
Calories: 372kcal
Equipment
- No special equipment needed
Materials
- 1 lb. Yukon gold or baby red potatoes halved
- Salt & Pepper to taste
- 5 tbsp olive oil divided
- 1/4 cup finely chopped red onion
- 2 tbsp white wine vinegar
- 1 lb. small radishes quartered
- 2 bone-in-lamb chops per person
- 1/4 cup fresh mint chopped
- 1/4 cup feta crumbled
- Broccoli for steaming
Instructions
- Preheat oven to 425°F.
- Add potatoes to a bowl with 1 tbsp of oil and season with salt and pepper;
- Coat potatoes and then place on a prepared baking sheet.
- Roast potatoes 10 minutes.
- While potatoes roast, combine red onion and vinegar in a bowl.
- Season red onion & vinegar with salt and pepper. Set aside.
- After 10 minutes of roasting, add the quartered radishes to the potatoes and roast until potatoes are golden brown and radishes are tender, additional 15 minutes or so.
- While the potatoes & radishes cook, Season lamb with salt and pepper.
- Heat 1 tbsp oil in a large skillet over medium-high heat.
- Cook lamb to desired degree of doneness, 3 to 5 minutes per side for medium- rare; transfer to a platter.
- Steam broccoli for about five minutes, while lamb is cooking.
- Add mint, feta, and remaining 2 tbsp oil to red onion/vinegar mixture.
- Remove broccoli from the steamer
- Serve lamb topped with relish and vegetables alongside.
Video
Nutrition
Serving: 2chops | Calories: 372kcal | Carbohydrates: 34.1g | Protein: 31.5g | Fat: 12.3g | Saturated Fat: 3.3g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 6.4g | Cholesterol: 86.7mg | Sodium: 104.2mg | Potassium: 1239.7mg | Fiber: 5.3g | Sugar: 1.9g | Vitamin A: 30.7IU | Vitamin C: 97mg | Calcium: 6.6mg | Iron: 2.7mg