Lamb Chops and Potatoes with Olives Tomatoes and Feta Cheese
Elevate your dinner table with this Mediterranean-inspired dish of Lamb Chops and Potatoes with Olives, Tomatoes, and Feta Cheese. Juicy, herb-seasoned lamb chops are seared to perfection and roasted alongside golden Yukon potatoes for a crispy, satisfying base. Bursting with vibrant flavors, the addition of sweet cherry tomatoes, briny Kalamata olives, and tangy crumbled feta cheese brings a bold, savory balance to the dish. A zesty finish of fresh lemon juice and zest, combined with a sprinkle of parsley, takes this one-pan marvel to the next level. Perfect for weeknight meals or special occasions, this recipe delivers gourmet flair with straightforward preparation in under an hour.
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Recipe Information
Ingredients
- 8 pieces Lamb chops
- 4 medium Yukon gold potatoes
- 4 tablespoons Olive oil
- 4 Garlic cloves
- 2 teaspoons Fresh rosemary
- 2 teaspoons Fresh thyme
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 cups Cherry tomatoes
- 1 cup Kalamata olives
- 1 cup Feta cheese
- 1 Lemon
- 2 tablespoons Fresh parsley
Instructions
Preheat the oven to 425°F (220°C).
Peel and cut the Yukon gold potatoes into 1-inch cubes. Place them in a large mixing bowl.
Add 2 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of rosemary, and 1 teaspoon of thyme to the potatoes. Toss until the potatoes are evenly coated.
Spread the seasoned potatoes onto a baking sheet lined with parchment paper. Roast in the preheated oven for 20 minutes.
While the potatoes are roasting, heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Pat the lamb chops dry with a paper towel and season them with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the remaining rosemary and thyme.
Add the lamb chops to the hot skillet and sear for 2-3 minutes per side, until golden brown. Remove the lamb from the skillet and set aside.
After the potatoes have roasted for 20 minutes, remove them from the oven. Add the cherry tomatoes and Kalamata olives to the baking sheet and gently stir to combine.
Place the seared lamb chops on top of the potato-tomato-olive mixture. Return the baking sheet to the oven and roast for an additional 15-18 minutes, or until the lamb is cooked to your preferred doneness and the potatoes are crispy.
Remove the baking sheet from the oven. Crumble the feta cheese over the top of the dish.
Zest and juice the lemon, then sprinkle the lemon zest and juice over the entire dish for added freshness.
Garnish with freshly chopped parsley before serving.
Serve immediately and enjoy!
Nutrition Facts
Calories |
5704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 435.3 g | 558% | |
| Saturated Fat | 158.7 g | 794% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 1126 mg | 375% | |
| Sodium | 10233 mg | 445% | |
| Total Carbohydrate | 184.7 g | 67% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 14.8 g | ||
| Protein | 273.3 g | 547% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1388 mg | 107% | |
| Iron | 38.6 mg | 214% | |
| Potassium | 7506 mg | 160% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
