attosa
Diamond Post Medal for All Time! 1,246 Posts 
I never liked lamb much until I learned how to choose the right cuts and prepare it myself. You always want to choose cuts that are pink and rosy in colour; never dark red. This is a complex-tasting, easy to prepare Greek version of lamb chops that my family adores. Skipping the restaurant versions is fine by me, and my wallet!
Prep Time: 15 minutes, plus time to marinate
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 3-4 servings
Ingredients:
- 1 lb lamb chops
- salt and pepper
- 1/2 Tbsp mustard
- 1 Tbsp olive oil
- 2 tsp oregano
- 2 tsp cinnamon
- 1 tsp rosemary
- 1/4 cup red wine
- zest of 1/2 a lemon
- juice of half lemon
- 3 cloves garlic, minced
- 2 potatoes
- 1 onion
- 1 tsp olive oil
- salt and pepper
- zest of 1/2 a lemon
- juice of half lemon
- 3 cloves garlic, minced
Steps:
- Sprinkle lamb chops with salt and pepper, then place in a sturdy bag with mustard, 1 tablespoon of oil, oregano, cinnamon, rosemary, red wine, zest of 1/2 a lemon, juice of half a lemon, and 3 cloves minced garlic.
- Seal the bag then squeeze the contents around thoroughly. Place in refrigerator for at least 2 hours. Can be made the day prior.
- Preheat oven to 375F. Peel and cube the potatoes and onion. Add 2 teaspoons of oil to a baking dish and toss potatoes and onion to coat. Add some salt, pepper, remaining minced garlic, lemon zest, and lemon juice. Toss well.
- Lay the lamb chops over the potatoes and onions and bake for 25 minutes.
- Take the chops off the potatoes and onions and give them a good stir. Flip the chops over and place back on. Bake for another 25 minutes.
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