# What You'll Need:
→ Meats
01 - 8 lamb chops, approximately 1 inch thick each
→ 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 fresh lemon juice
09 - 1 teaspoon salt
10 - 1/2 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 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper
→ Garnish
17 - Fresh parsley, chopped (optional)
18 - Lemon wedges (optional)
# Method:
01 - Combine olive oil, minced garlic, rosemary, thyme, parsley, lemon zest, lemon juice, salt, and black pepper in a bowl. Coat lamb chops evenly with the mixture, cover, and chill for at least 30 minutes or up to 2 hours for enhanced flavor.
02 - Set the oven to 425°F. Toss the halved baby potatoes with olive oil, dried oregano, garlic powder, salt, and black pepper. Arrange on a baking sheet in a single layer.
03 - Place the baking sheet in the preheated oven and roast the potatoes for 30 to 35 minutes, turning once halfway through, until golden and crispy.
04 - Heat a grill pan or skillet over medium-high heat. Remove lamb chops from marinade and pat dry. Sear chops for 3 to 4 minutes on each side for medium-rare or adjust cooking time to preferred doneness. Let rest for 5 minutes after cooking.
05 - Plate lamb chops alongside roasted potatoes. Optionally garnish with chopped parsley and lemon wedges.
