Australian Lamb Chops* Recipe

Inspired by Parizade

Time1h 10m

Serves4

fingerling potatoes, marinated eggplant, tomatoes & sweet peppers, pecorino romano, tzatziki

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Ingredients

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1
Prepare the Marinade
In a bowl, mix olive oil, garlic, lemon juice, rosemary, salt, and pepper. Add lamb chops and marinate for at least 30 minutes.
2
Cook the Potatoes
Preheat the oven to 400°F (200°C). Toss fingerling potatoes with olive oil, salt, and pepper. Roast in the oven for 25-30 minutes or until tender.
3
Grill the Lamb Chops
Preheat a grill or grill pan over medium-high heat. Grill the marinated lamb chops for about 4-5 minutes on each side for medium-rare, or until desired doneness.
4
Sauté the Eggplant and Peppers
Dice the eggplant and sweet peppers. In a skillet, heat olive oil over medium heat. Sauté the eggplant and peppers until tender, approximately 8-10 minutes. Add cherry tomatoes and cook for an additional 2-3 minutes.
5
Serve
Plate the lamb chops with roasted potatoes, sautéed vegetables, and a sprinkle of Pecorino Romano cheese. Serve with tzatziki on the side.