Oregano lamb chops with potatoes. Traditionally Greek lamb chops are marinated in olive oil, mustard, fresh thyme, garlic, lemon zest and peppercorn. Seasoned with salt and fresh ground pepper and finished with a last minute squeeze of lemon and dried Greek oregano. In Greece when preparing Greek lamb chops (paidakia) it is an unwritten rule to add the.
The other 'side dish' I served was fresh Fava Beans with a drizzle of olive oil.
Place potatoes alongside; drizzle some lemon vinaigrette over lamb.
Greek Lamb with Oregano, Lemon and Potatoes.
You can cook Oregano lamb chops with potatoes using 7 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Oregano lamb chops with potatoes
- You need 1/2 kg of lamb chops.
- It's 1/2 kg of potatoes.
- You need of Oregano spice.
- It's of Black pepper.
- It's to taste of Salt.
- Prepare 1 tablespoon of butter.
- You need 1 tablespoon of cooking oil.
And although it usually presents itself in the form of a glorious Gigot d'Agneau (roasted leg of lamb), you'll find that variations are totally acceptable nowadays. Seared Double Lamb Chops With Lots of Vegetables in Lamb Bone Broth. Shallots, Garlic, Oregano, Green Olives, Roasted Peppers, Capers, in a Citrus. Place a pan over heat and let it get very hot.
Oregano lamb chops with potatoes instructions
- Peel and clean your potatoes. Heat your pan, put the butter and oil in the pan and and add the potatoes. Sprinkle salt and cook till done..
- Remove the potatoes from the pan and put aside. Put the lamb chops in the pan, sprinkle salt, black pepper, and oregano spice. Keep turning until well cooked..
- Add the previously cooked potatoes back to the pan. Stir through and leave to cook for 2 minutes. Remove from the pan and serve..
Add the pork chops, pepper, salt and olive oil. Spread the mixture over the pork chops with your hands, to coat. Place them in the hot pan and sauté until golden. Remove the potatoes from the pan and put aside. Put the lamb chops in the pan, sprinkle salt, black pepper, and oregano spice.
