Roast Lamb Chops with Potatoes (Costolette agnello al forno con patate)
Ingredients per person
4 Lamb Chops
2 Potatoes
2 Garlic Cloves
½ Chopped Lemon Zest
1 Glass White Wine
Chopped Fresh Sage
Chopped Fresh Rosemary
Extra Virgin Olive Oil
Cooking Salt
Table Salt
Black Pepper
VIDEO RECIPE
Roast Lamb Chops with Potatoes (Costolette agnello al forno con patate)
Place the lamb chops in a large dish, add some cooking salt, the lemon zest, 1 garlic clove hand crushed rosemary, sage, sprinkle
some black pepper, pour in the white wine and extra virgin olive oil
Turn the lamb chops over and marinate for about 2 hours turning them occasionally
Slice the potatoes leaving the peel on, put them in a bowl with water
and leave to rest until the end of the marinade
Using a slotted spoon, drain the potatoes, transfer them to a roasting tin then salt to taste, add 1 garlic clove hand crushed,
sprinkle with rosemary, add a pinch of black pepper and extra virgin olive oil
Toss well and roast for 20 minutes at 200 C (392 F)
After 20 minutes, remove the potatoes from oven, tuck the chops
in among them, sprinkle with marinade and roast another 10 minutes reducing the heat to 180 C (356 F)
Once the chops are done, remove from oven, transfer them to a serving platter and serve
