Lamb Chops With Crushed Potatoes – a delicious recipe with potatoes, lamb chops, olive oil, lemon, cherry tomatoes, clove garlic. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Bring a large pot of salted water to a gentle simmer, on medium heat. Cook potatoes for 15-20 mins, until tender. Drain.
2
Meanwhile, preheat a broiler on high. Rub lamb chops with half the oil and all the lemon zest. Season to taste. Place in a shallow roasting pan with tomatoes.
3
Broil for 6-8 mins, turning once, until chops are browned and cooked to taste. Remove from broiler and cover loosely with foil and set aside to rest.
4
Heat remaining oil in potato pan on medium. Add garlic and potatoes and crush coarsely with a potato masher to split potato skins. Toss through arugula, cover and set aside for a few mins, until arugula begins to wilt. Season to taste and serve with lamb chops and tomatoes.
421
kcal
Calories
22
g
Fat
27
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 lb baby potatoes, 4 None lamb chops or steaks (5 oz each), 1 tbsp olive oil, 1 None lemon, grated zest, and more.
Yes, Lamb Chops With Crushed Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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