Lamb Chops With Red Leicester Potato Cake Recipes

BAKED LAMB CHOPS RECIPE

Baked Lamb Chops Recipe image

Tender and flavorful baked lamb chops with potatoes and rosemary, this is one of my favorite dishes in spring.

Provided by Adina

Time 1h50m

Number Of Ingredients 9

Ingredients

1 kg/ 2.2 lbs potatoes
1 tablespoon olive oil
some sweet ground paprika
½ teaspoon dried rosemary
4 lamb chops (approximately 150 g/ 5.3 oz each, about 1 cm/ 0.4 inch thick (See note))
75 ml/ 3 fl.oz/ 1/3 cup olive oil
2 sprigs fresh rosemary
1 large garlic clove
fine sea salt and pepper

Steps:

Mix the olive oil, chopped fresh rosemary, grated garlic clove, and some salt and pepper in a shallow dish, which is large enough to hold all the lamb chops in a single layer. Place the lamb chops in the container and turn around a few times to coat the chops with the marinade. Leave to marinate for about 1 hour at room temperature. Turn the chops in the dish a couple of times in between.
Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line a baking tray with baking paper. Peel the potatoes and cut them into wedges.
Place the wedges on the prepared baking tray, sprinkle with olive oil, ground sweet paprika, dried rosemary, some salt, and pepper. Rub generously with the mixture. Place in the oven and bake for about 15-20 minutes or until half-done.
Make some space between the potatoes. Place the lamb chops there and continue baking for another 15 minutes. The lamb chops should be pink inside after 15 minutes; if you want them well done, leave them in the oven for 3 to 5 minutes more. If your lamb chops are thinner, check them sooner, you should not overcook them.

Nutrition Facts : ServingSize 1 /4 of the dish, Calories 874 kcal, Carbohydrate 53 g, Protein 49 g, Fat 53 g, SaturatedFat 19 g, TransFat 2 g, Cholesterol 137 mg, Sodium 292 mg, Fiber 6 g, Sugar 3 g, UnsaturatedFat 32 g

LAMB CHOPS WITH RED-LEICESTER POTATO CAKE

Lamb Chops With Red-Leicester Potato Cake image

Provided by Molly O'Neill

Categories dinner, weekday, main course

Time 40m

Yield 4 servings

Number Of Ingredients 7

Ingredients

3 large potatoes, peeled
2 large onions
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
Finely chopped fresh thyme leaves
6 ounces red Leicester cheese, thinly sliced
12 rib lamb chops

Steps:

Coarsely grate the potatoes and onions and place them in a large bowl. Heat the oil in a large, heavy-bottomed frying pan set over medium heat. Spread half the potatoes and onions across the bottom and season with salt, pepper and thyme. Layer the cheese evenly over the top. Add the rest of the potatoes and onions and press down to form a cake.
Cook slowly on one side until golden and crisp, 10 to 12 minutes. (Lower the heat if it begins to brown too quickly.) Turn and cook on the other side.
Meanwhile, preheat the broiler or prepare a charcoal grill. Season the lamb chops with salt and pepper and grill or broil to desired doneness, 10 to 15 minutes.
Cut the potato cake into four wedges and place them on dinner plates. Lay three chops over each and serve.

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