Lamb Chops and New Potatoes

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   1.

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   Cut the lemon in half and then squeeze its juice into a bowl.

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   Pull the mint leaves off the stalk and add them to the lemon juice with the oil.

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   Mix everything together.

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   2.

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   Put the lamb chops into the lemon juice mixture and mix to make sure that the meat is well coated in the oil.

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   3.

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   Let the lamb marinate for 1 hour.

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   This gives the chops time to absorb all those lovely oil and herb flavors.

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    You will find that the lamb is really tender and has wonderful flavor when it is cooked.

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    4.

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    Once the lamb has been marinating for 45 minutes, turn on the oven to 375 degrees.

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    Cut the potatoes in half lengthwise and put into a roasting pan with the rosemary and garlic.

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    Drizzle over the oil and, using oven mitts, put the pan in the oven and roast for 20 minutes.

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    5.

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    Take the lamb out of the marinade and if your pan is big enough, add the lamb to the potatoes.

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    If not, you will need another roasting dish for the lamb.

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    Roast the lamb chops for 10 minutes.

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    Wearing your oven mitts, take the lamb out of the oven and, using tongs, turn the chops over.

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    6.

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    Using oven mitts, put the dish back into the oven for another 10 minutes.

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    The potatoes should be golden and tender when you poke them with a skewer or table knife.

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    The lamb will be very slightly pink in the middle, which is how it should be.

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    Cook for a little bit longer if you prefer.

* Per serving · 4 servings · Values may vary.