Lamb Chops w/Roasted Potatoes

🧂 Ingredients

• 1 lb. Yukon gold or baby red potatoes

  halved
• Salt & Pepper to taste
• 5 tbsp olive oil

  divided
• 1/4 cup finely chopped red onion
• 2 tbsp white wine vinegar
• 1 lb. small radishes

  quartered
• 2 bone-in-lamb chops

  per person
• 1/4 cup fresh mint

  chopped
• 1/4 cup feta

  crumbled
• Broccoli for steaming

Instructions

• 1 Preheat oven to 425°F.
• 2 Add potatoes to a bowl with 1 tbsp of oil and season with salt and pepper;
• 3 Coat potatoes and then place on a prepared baking sheet.
• 4 Roast potatoes 10 minutes.
• 5 While potatoes roast, combine red onion and vinegar in a bowl.
• 6 Season red onion & vinegar with salt and pepper. Set aside.
• 7 After 10 minutes of roasting, add the quartered radishes to the potatoes and
  roast until potatoes are golden brown and radishes are tender, additional 15
  minutes or so.
• 8 While the potatoes & radishes cook, Season lamb with salt and pepper.
• 9 Heat 1 tbsp oil in a large skillet over medium-high heat.
• 10 Cook lamb to desired degree of doneness, 3 to 5 minutes per side for medium-
  rare; transfer to a platter.
• 11 Steam broccoli for about five minutes, while lamb is cooking.
• 12 Add mint, feta, and remaining 2 tbsp oil to red onion/vinegar mixture.
• 13 Remove broccoli from the steamer
• 14 Serve lamb topped with relish and vegetables alongside.

Nutrition Info