Lamb Chops with Lemon-Oregano Potatoes

70 min · Easy · Serves 1

800 kcal per serving · 34g protein

Paidakia — lamb chops with lemony potatoes — is what Greek families order at a taverna on a good day. The potatoes roast until golden and soaked with lemon while the chops get a fast, dark sear in a hot pan. It's a two-ingredient-star dinner: lamb, potatoes, and not much else needed.

Ingredients

• Lamb chops (about 180 g total) × 2
• 250 g Potatoes
• 2 tbsp Olive oil
• Lemon (juice of ½) × 1
• 1.5 tsp Dried oregano
• 1 clove Garlic clove, grated
• 50 ml Water
• 1 pinch Salt
• 1 pinch Black pepper

Method

1. Heat the oven

   

   Heat the oven to 200°C.

2. Cut the potatoes into wedges

   

   Cut the potatoes into wedges (about 8 per potato), and toss them on a small baking tray with 1 tbsp olive oil, the lemon juice, garlic, 1 tsp oregano, the water, salt and pepper.

3. Roast 40 minutes

   

   Roast 40 minutes until the edges are golden and a knife slides into the thickest wedge with no resistance.

4. Take the lamb chops out

   

   While the potatoes roast, take the lamb chops out of the fridge and rub them all over with 1 tbsp olive oil, ½ tsp oregano, salt and plenty of black pepper.

5. Leave them on a plate

   

   Leave them on a plate on the counter — meat straight from the fridge cooks unevenly, so let it lose its chill while the oven works.

6. Set a frying pan

   

   When the potatoes have about 10 minutes left, set a frying pan over high heat until very hot.

7. Lay the chops

   

   Lay the chops in and sear 3–4 minutes per side, until they have a deep brown crust and feel springy (not squishy) when you press the middle.

8. Rest the Meat

   

   Rest the meat — move the chops to a clean plate and leave them alone for 5 minutes. Resting lets the juices settle back into the meat instead of running out when you cut it.

9. Plate and Finish

   

   Pile the potatoes next to the chops, squeeze fresh lemon over both and finish with a last pinch of oregano.