Lemon and butter braised potatoes served with lamb chops
Serving: 6 – 8
Share this recipe!
Directions
- Wash and pat dry the lamb chops
- Mix well of the rest of the ingredients in a small bowl. Arrange the chops in a large baking dish and pour over the lemon sauce. Use your fingertip to rub the lemon mixture into the meat. Cover with plastic wrap and marinate for (+/- 30 minutes). Turning the chops from time to time
- Heat oil in a large frying pan and over high heat, fry the chops in batches for 5 minutes on each side depending on the thickness or done to your liking. Let the chops rest before serving
- For the potatoes, arrange them in a single layer, cut side down in a large frying pan or pot and add the stock, butter, garlic, thyme and salt and over medium heat, bring to a simmer. Cover and simmer until the potatoes are tender, for (+/- 15 – 20 minutes). Increase the heat and cook until the stock has evaporated, and the butter start to sizzle, for (+/- 15 minutes). Remove the garlic and stir to mix with the lemon juice, sprinkle over the potatoes and continue to cook until the potatoes are brown
- Serve the braised potatoes with the chops white still hot
Ingredients
Lamb chops
- 2 kg lamb chops, trimmed
- 120 ml olive oil
- Juice of 2 large lemon
- 300 ml (2 tbsp) dried oregano
- 5 garlic cloves, crushed
- Salt, to taste
Braised potatoes
- 1 kg red medium potatoes, quartered
- 800 ml chicken stock
- 50 ml butter
- 4 garlic cloves, whole
- 5 sprig fresh thyme
- Salt, to taste
- Juice of1 lemon