Greek lamb and potatoes

Tamara West

Simple, budget-friendly fare with Mediterranean flavours

Ingredients

¼ cup	Olive oil, plus a little extra for the potatoes
1	Lemon, zested
2 Tbsp	Lemon juice
4 cloves	Garlic, smashed
2 Tbsp	Fresh oregano, plus a little extra for the potatoes
1 Tbsp	Flaky sea salt
1	Freshly ground black pepper, to season
4	Agria potatoes (Main)
4	Lamb chops (Main)

Directions

1. Mix the olive oil, lemon zest and juice, garlic, oregano, salt, pepper and lamb chops in non-reactive dish, ensuring the lamb is well-coated. Leave to marinate for at least half an hour (a couple of hours if you have time).
2. Heat oven to 220C.
3. Cut potatoes into 3cm chunks, place in a saucepan, cover with cold water and salt, bring to the boil and boil for 5 minutes or until just starting to feel a little soft. Drain in a colander, shake them around to rough them up a little and let them dry out.
4. Place the potatoes in a roasting dish and drizzle with some olive oil, a grind of pepper and a scattering of oregano leaves. Cook in the oven for 25 minutes (they should be crispy but still able to cope with another 10-20 minutes cooking), push them to one side of the roasting dish and place it back in the oven to ensure the dish remains very hot.
5. Take the lamb out of the marinade and place the chops into the hot roasting dish, place straight back in the oven and cook for 5-10 minutes (depending on the size of the chops and how rare you like them). Turn and cook the other side for 5-10 minutes.
6. Serve with a Greek salad or some greens