Roasted Rosemary + Mint Lamb Chops
Meat and Potatoes with an elevated twist. The most delicious marinade made of fresh rosemary, mint leaves, minced garlic, lots of freshly squeezed lemon juice, cumin, coriander, garam masala and a drizzle of 'Ghee oil' poured over beautiful cuts of lamb chops, refrigerated overnight and then roasted to succulent goodness. Some seasoned potato wedges tossed in to soak up any residual, flavored pan drippings, because why not?! A hit on any dinner table for any occasion, this unique 'Dawat' recipe is sure to please. Literally finger licking awesome.
Servings: 8
Ingredients
- 4 lbs lamb chops
- 3 tbsp minced garlic
- 4 lemons *juiced
- 2 tsp garam masala
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp black pepper
- 1½ tsp Kosher salt
- 2 sprigs rosemary *fresh
- 1 sprig mint *fresh
- 3 tbsp grape seed oil
- 2 tbsp ghee oil *store-bought
For Potatoes
- 4-5 russet potatoes *wedged
- 2 tbsp grape seed oil
- 1 tsp Kosher salt
- ½ tsp black pepper *freshly cracked
- 2 sprigs fresh rosemary
Instructions
For Marinade
- In a food processor with blade attachment in place, add rosemary, mint, lemon juice, minced garlic, cumin, coriander, garam masala, grape seed oil, 'Ghee oil,' freshly cracked black pepper and Kosher salt. Blend into a coarse paste.
- Rinse and pat dry lamb chops. Place in a large container. Pour marinade on top of chops. With kitchen gloves on, massage marinade into lamb chops for at least 2-3 minutes. Cover container with airtight lid and let lamb chops marinate overnight in fridge.
For Potatoes and Roasting
- Preheat oven to 400 degrees Fahrenheit. Rinse, dry and cut potatoes into wedges. Place wedges in a large roasting pan. Add grape seed oil, rosemary sprigs, freshly cracked black pepper and Kosher salt. Toss well and roast potatoes for 20 minutes in preheated oven. Carefully remove potatoes from oven, gently mix and place marinated lamb chops on top of potatoes in a single layer if possible. Add ½ cup of water around the edges, cover with aluminum foil and place potatoes + lamb chops back in oven and bake for 45 minutes, until chops are cooked through to your liking and potatoes are tender. Remove from oven and let rest, covered, for at least 20 minutes before serving.
- Once rested, uncover and carefully remove lamb chops + potatoes onto a serving platter and drizzle some of the pan juices on top. Finger licking delicious Roasted Rosemary + Mint Lamb Chops are now ready to serve. Enjoy! Nosh Farma'aiye.