Name: Baked lamb chops with fetta crumble
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 1
Cuisine: greek
Ingredients: 800g cream delight potatoes, unpeeled, roughly chopped; 1 lemon, halved, thinly sliced; 65.63 gm lemon juice; 1 tsp dried oregano; 56.88 gm classic flavour extra virgin olive oil; 8 lamb loin chops; 100g Greek fetta, crumbled; 20.00 ml lemon zest (see note); 62.50 ml chopped fresh flat-leaf parsley leaves; 200g steamed green beans, to serve

Baked lamb chops with fetta crumble

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Prep Time:
20 minutes

Cook Time:
55 minutes

Total Time:
75 minutes

Mouthwatering Greek lamb chops with crumbled feta and zesty lemon.

Ingredients:

800g cream delight potatoes, unpeeled, roughly chopped
1 lemon, halved, thinly sliced
65.63 gm lemon juice
1 tsp dried oregano
56.88 gm classic flavour extra virgin olive oil
8 lamb loin chops
100g Greek fetta, crumbled
20.00 ml lemon zest (see note)
62.50 ml chopped fresh flat-leaf parsley leaves
200g steamed green beans, to serve

Instructions:

Preheat your oven to 200C/180C fan-forced. In a large bowl, mix potatoes, lemon slices, lemon juice, oregano, and 2 tablespoons of oil. Transfer the mixture to a 5.5cm deep, 23cm x 34cm oval roasting pan. Season with salt and pepper. Bake for 45 minutes until golden and tender.
Heat the remaining oil in a large frying pan over medium-high heat. Sear the lamb for 2 minutes on each side until beautifully browned.
Lay the lamb over the potatoes and sprinkle with feta. Bake for 7 to 8 minutes until lamb reaches desired doneness. Finish with a sprinkle of lemon zest and parsley. Serve alongside steamed green beans.

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