Recipe information
Yield
Serves 4
Ingredients
3 large russet potatoes, peeled, each cut lengthwise into 8 wedges
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary or 2 teaspoons dried
1 tablespoon chopped garlic
8 1-inch-thick loin lamb chops
1/2 cup chopped seeded tomatoes
1/3 cup crumbled feta cheese
1/3 cup chopped pitted Kalamata olives or other black brine-cured olives
Preparation
Step 1
Preheat oven to 450°F. Combine potatoes, oil and half of rosemary on large rimmed baking sheet. Sprinkle with salt and pepper. Roast until potatoes are almost tender, about 30 minutes.
Step 2
Meanwhile, press garlic and remaining rosemary onto both sides of lamb chops; sprinkle with salt and pepper.
Step 3
Arrange lamb on baking sheet next to potatoes. Roast until potatoes are tender and lamb is cooked to desired doneness, about 18 minutes for medium-rare. Mound potatoes in center of platter. Surround with lamb chops. Sprinkle with tomatoes, cheese and olives and serve.
