With oregano, garlic, rosemary and lemon, this dish fills your kitchen with Mediterranean aromas. Enjoy it with a glass of Geroklima, from Oenou Yi – Ktima Vassiliades’ wine cellar!
Ingredients:
To marinade:
- 1 kg of lamb chops
- 1/2 cup olive oil
- 1 garlic clove
- 1 1/2 tbsp. mustard
- 1 tbsp. dried oregano
- Some chopped rosemary (optional)
- zest of 1 lemon
- 3-4 peppercorns
- salt and freshly ground pepper
For the potatoes:
- 6 potatoes peeled and chopped
- 1 garlic clove, crushed
- 1/4 cup olive oil
- 1/3 cup water
- 1 tbsp. dried oregano
- juice of 1 lemon
- salt and freshly ground pepper
Preparation:
- Combine all the ingredients for the marinade in a bowl and mix well. Add the lamb chops; they should be covered in marinade. Cover with cling film and leave in the fridge for at least 3-4 hours (if you have time, leave them overnight).
- Take the ribs out of the fridge and let them thaw for 30-45 minutes.
- Preheat the oven to 200˚C.
- Cut the potatoes and place them in a large oven pan. Add all the remaining ingredients to the pan. Season with salt and pepper and mix well.
- Bake the potatoes in the oven for about 45 minutes, until they form a golden crust. Remove the pan from the oven, turn the potatoes carefully, sprinkle with a little extra oregano and put back in the oven for another 30-40 minutes.
- Remove the ribs from the marinade and season well. Add the ribs to an oven pan and bake for 30-40 minutes, turning them over to cook evenly.
- Remove the pan from the oven and let the ribs rest for 15 minutes.
- Serve the lamb chops with a generous amount of lemon and a glass of Geroklima red wine by Oenou Yi – Ktima Vassiliades! Enjoy!
