Wednesday, May 16, 2012

Herbed Lamb with Red Potatoes, & Yogurt and Chives

As any true person of Mediterranean decent, I love me classic flavors of rosemary, olive oil, and garlic. This dish brings those flavors together.

4 lamb chops
1/4 cup + 2 tablespoons extra virgin olive oil
1 tablespoon rosemary
1 tablespoon thyme
1/2 teaspoon black pepper
1/2 teaspoon sea salt
Red potatoes
1/4 cup Greek style yogurt
2 tablespoons green onions, chopped
1 clove garlic, grated
1/4 teaspoon black pepper
Pinch of salt

Marinate the lamb chops in 1/4 cup extra virgin olive oil, rosemary, thyme, black pepper, and sea salt for about one hour.

Heat 2 tablespoons olive oil in a medium saute pan over medium heat. Cook the lamb chops for about 6 minutes on each side. Remove from heat and allow to rest for 5 minutes before serving.

In a small bowl, combine the yogurt, onions, garlic, 1/4 teaspoon black pepper, and pinch of salt. Top the red potatoes with the yogurt.

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