VR Cookbook

DIRECTIONS

Marinated Greek Lamb Chops with Roast Potatoes By EyeWear Staff

Preparing the marinade. In a shallow glass baking dish add all the marinade ingredients and blend. Add the lamb chops and rub the meat with the marinade. Cover with plastic wrap and place in the fridge for a least 3 hours (if you have the time leave overnight). 1. Return the lamb chops at room temperature and preheat the oven to 200C. - 400F 2. Cut the potatoes into wedges and place them on a large metal roasting pan. Blend the remaining ingredients and pour the mixture over the potatoes. season well with salt and pepper. (The potatoes and the lamb chops are cooked at different times, so you should add the lamb chops later, about 20-30 minutes before the end of cooking time). 3. Bake the potatoes 40 minutes, until a nice golden crust has formed on the potatoes. Turn them out of the oven, toss them a little bit to bring them upside down, sprinkle with a pinch of oregano and put back into the oven for another 30 minutes. Add 1/4 of a cup hot water into the pan, before they have fully browned if dry. 4. Remove the lambs chops from the marinade and season with salt and pepper. Place the lamb chops in the same pan (on a single layer) and bake for 20-25 minutes flipping them sides halfway through cooking time. 5. Let the lamb chops rest for 5-10 minutes and serve with a last-minute squeeze of a lemon and a pinch of dried oregano. Enjoy! 6.

INGREDIENTS

For the marinade 8 lamb rib chops (approx. 700g/ 25 oz.) 1/3 of a cup olive oil 1 clove of garlic 1 1/2 tbsp mustard 1 tbsp chopped fresh thyme 1/2 tsp dried oregano 1 tbsp fresh chopped rosemary (optional) zest of 1 lemon 3–4 peppercorns For the potatoes 4 medium sized potatoes, cut into wedges 1 large clove of garlic, minced

50ml olive oil (1/4 of a cup) 80ml water (1/3 of a cup) 1 tsp dried oregano juice of 1 lemon 1/2 tsp semolina salt and freshly ground pepper