# What You Need:
→ Meats
01 - 8 lamb chops, approximately 1 inch thick
→ 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, minced garlic, rosemary, thyme, parsley, lemon zest, lemon juice, salt, and pepper in a bowl. Coat lamb chops evenly, cover, and refrigerate for 30 minutes to 2 hours.
02 - Set oven to 425°F (220°C) to prepare for roasting potatoes.
03 - Toss halved potatoes with olive oil, oregano, garlic powder, salt, and black pepper; arrange in a single layer on a baking sheet.
04 - Place potatoes in the preheated oven and roast for 30 to 35 minutes, turning once halfway through, until golden and crisp.
05 - Heat a grill pan or skillet over medium-high heat. Remove lamb chops from marinade, pat dry, and sear for 3 to 4 minutes per side for medium-rare or until desired doneness.
06 - Let the lamb chops rest for 5 minutes to allow juices to redistribute before serving.
07 - Serve lamb chops alongside roasted potatoes. Optionally garnish with chopped parsley and lemon wedges.
