Greek Lemon Herb Roasted Lamb and Potatoes

Name: Greek Lemon Herb Roasted Lamb and Potatoes
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4
Cuisine: greek
Ingredients: 1.2 kg bone-in lamb chops (or lamb cutlets), trimmed; 4 clove garlic, minced; 60 ml olive oil; 2 tbsp dried oregano; 1 pcs lemon, juiced; 1.5 tsp fine sea salt; 0.5 tsp freshly cracked black pepper; 800 g waxy or all-purpose potatoes, peeled and cut into thick wedges; 30 ml olive oil; 150 ml chicken or vegetable stock; 1 tsp dried oregano; 0.5 tsp fine sea salt; 1 tbsp fresh oregano or flat-leaf parsley, finely chopped; 1 pcs lemon, cut into wedges

By Culiora

Greek Lemon Herb Roasted Lamb and Potatoes served on a plate, photographed in natural light

Tender roasted lamb chops and potatoes baked with garlic, oregano, and lemon juice. The meat turns deeply browned on the outside while the potatoes absorb the rich roasting juices and become meltingly soft inside with crisp edges.

Servings: 4
Prep time: 20 min
Cook time: 90 min
Total time: 110 min

Ingredients

1.2 kg bone-in lamb chops (or lamb cutlets), trimmed
4 clove garlic, minced
60 ml olive oil
2 tbsp dried oregano
1 pcs lemon, juiced
1.5 tsp fine sea salt
0.5 tsp freshly cracked black pepper
800 g waxy or all-purpose potatoes, peeled and cut into thick wedges
30 ml olive oil
150 ml chicken or vegetable stock
1 tsp dried oregano
0.5 tsp fine sea salt
1 tbsp fresh oregano or flat-leaf parsley, finely chopped
1 pcs lemon, cut into wedges

Instructions

Preheat the oven to 200°C (fan 180°C).
In a large bowl, whisk together 60 ml olive oil, minced garlic, lemon juice, 2 tablespoons dried oregano, 1.5 teaspoons fine sea salt, and 0.5 teaspoon black pepper. Add the lamb chops and toss thoroughly to coat. Let sit at room temperature for 20 minutes while you prepare the potatoes.
In a large roasting pan (about 30x40 cm), arrange the potato wedges in an even layer. Drizzle with 30 ml olive oil, season with 0.5 teaspoon salt and 1 teaspoon dried oregano, then pour the stock into the base of the pan.
Bake the potatoes alone in the preheated oven for 35 minutes until they begin to soften and take on slight color around the edges.
Remove the pan from the oven. Arrange the marinated lamb chops directly on top of and between the potato wedges, pouring any residual marinade over the meat.
Return the pan to the oven and roast for 25–30 minutes, turning the lamb chops once halfway through, until the lamb is browned with crisp edges (internal temperature reaching 60–63°C for medium) and the potatoes are deeply golden and tender.
Remove from the oven, cover loosely with foil, and let rest for 5–10 minutes. Scatter with chopped fresh oregano and serve hot with fresh lemon wedges.