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🍽️ Lemon-Rosemary Lamb Chops with Grilled Potatoes

466 kcal · 30 min · 4 servings

Lemon-Rosemary Lamb Chops with Grilled Potatoes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the lamb chops under cold water.
  2. 2. Pat the meat dry with kitchen paper.
  3. 3. Season the chops with salt and pepper.
  4. 4. Place the meat pieces in a large, shallow dish or baking dish.
  5. 5. Wash three rosemary sprigs under running water.
  6. 6. Shake the sprigs dry.
  7. 7. Strip the needles from the sprigs.
  8. 8. Finely chop the rosemary needles.
  9. 9. Halve a lemon.
  10. 10. Squeeze the lemon halves.
  11. 11. Remove the papery skin from the garlic clove.
  12. 12. Remove the hard root base from the garlic.
  13. 13. Halve the garlic clove crosswise.
  14. 14. Dice the garlic very finely, similar to an onion.
  15. 15. Place the chopped rosemary in a small bowl.
  16. 16. Add the squeezed lemon juice.
  17. 17. Add the diced garlic.
  18. 18. Add one tablespoon of oil.
  19. 19. Whisk the marinade ingredients well together.
  20. 20. Season the marinade with salt and pepper.
  21. 21. Pour the marinade evenly over the lamb chops.
  22. 22. Cover the dish with cling film.
  23. 23. Place the dish in the refrigerator.
  24. 24. Let the meat marinate for at least five hours.
  25. 25. Ideally, let it marinate overnight.
  26. 26. Wash the potatoes thoroughly under running water.
  27. 27. Bring a pot of water to a boil.
  28. 28. Add the potatoes to the boiling water.
  29. 29. Parboil the potatoes for ten minutes.
  30. 30. Drain the water.
  31. 31. Shock the potatoes under cold water.
  32. 32. Let the potatoes cool down.
  33. 33. Peel the cooled potatoes.
  34. 34. Halve the potatoes.
  35. 35. Place the potato halves in an aluminum grilling pan.
  36. 36. Make sure the cut sides are facing upwards.
  37. 37. Rinse an organic lemon under hot water.
  38. 38. Dry the lemon with a cloth.
  39. 39. Peel the skin thinly with a vegetable peeler.
  40. 40. Finely chop the lemon zest.
  41. 41. Halve the lemon again.
  42. 42. Squeeze the lemon.
  43. 43. Set aside one to two tablespoons of lemon juice.
  44. 44. Place the lemon zest in a small bowl.
  45. 45. Add the remaining olive oil.
  46. 46. Pour the oil-lemon mixture over the potatoes.
  47. 47. Season the potatoes with salt and pepper.
  48. 48. Wash the remaining rosemary.
  49. 49. Shake the rosemary dry.
  50. 50. Strip the needles from the sprigs.
  51. 51. Finely chop the rosemary needles.
  52. 52. Sprinkle the rosemary over the potatoes.
  53. 53. Place the pan on the hot grill grate.
  54. 54. Grill the potatoes for about twenty-five minutes.
  55. 55. Remove the lamb chops from the marinade after twenty minutes of grilling time.
  56. 56. Let the marinade drip off the meat.
  57. 57. Place the chops on the grill grate.
  58. 58. Grill the chops on one side for two to three minutes.
  59. 59. Turn the chops.
  60. 60. Grill the other side for another two to three minutes.
  61. 61. Plate the marinated lamb chops.
  62. 62. Serve with the grilled potatoes.
  63. 63. Drizzle the reserved lemon juice over the potatoes.
  64. 64. Serve the dish immediately.

Nutrition per serving