Lamb chops with lemon potatoes and minty peas recipe

Step by Step

Step 1

Preheat the oven to 425˚ F. Toss the potatoes and garlic with 1 tablespoon olive oil and 1/2 teaspoon each salt and pepper in a microwave-safe dish. Spread in as even a layer as possible. Add the lemon juice and chicken broth, cover with plastic wrap and microwave 10 to 12 minutes. Transfer the potatoes and liquid to a 9-by-13-inch baking dish. Roast in the oven, uncovered, until the potatoes are light golden and much of the liquid has evaporated, about 20 minutes.

Step 2

Meanwhile, season the lamb chops with salt, pepper and the oregano. Heat the remaining 1 tablespoon olive oil with 2 tablespoons butter in a large skillet over medium-high heat. Working in 2 batches, add the lamb chops and cook, basting occasionally with a large spoon, about 4 minutes per side for medium doneness. Transfer the lamb chops to a plate to rest; tent with foil.

Step 3

Melt the remaining 1 tablespoon butter in another large skillet over medium heat and add the peas. Cook until heated through, about 4 minutes. Remove from the heat, season with salt and pepper and stir in the mint.