Recipe of Perfect Oregano lamb chops with potatoes

Hello everybody, welcome to my recipe site. Today I will show you a way to make a special dish, Oregano lamb chops with potatoes. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Oregano lamb chops with potatoes Recipe. Very good and easy enough for a weeknight. Season the chops with salt and pepper.

You can cook Oregano lamb chops with potatoes using 7 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Oregano lamb chops with potatoes

1. Prepare 1/2 kg of lamb chops.
2. You need 1/2 kg of potatoes.
3. You need of Oregano spice.
4. It’s of Black pepper.
5. Make ready to taste of Salt.
6. You need 1 tablespoon of butter.
7. Take 1 tablespoon of cooking oil.

Add potatoes and season with salt and pepper; arrange cut sides down.Lamb chops in particular, are best eaten at this temperature which is medium-rare.Garlic Herb Lamb Chops are easy to make and taste like they came from a high end restaurant.Lamb loin chops look like little T-bone steaks and are leaner than rib or shoulder chops.

Oregano lamb chops with potatoes step by step

1. Peel and clean your potatoes. Heat your pan, put the butter and oil in the pan and and add the potatoes. Sprinkle salt and cook till done..
2. Remove the potatoes from the pan and put aside. Put the lamb chops in the pan, sprinkle salt, black pepper, and oregano spice. Keep turning until well cooked..
3. Add the previously cooked potatoes back to the pan. Stir through and leave to cook for 2 minutes. Remove from the pan and serve..

Rub your lamb chops with salt, pepper and dried oregano.Pour oil into the Instant Pot, add garlic, rosemary, basil and bay leaf.Sprinkle lamb chops with salt and pepper.

Serve moreish minted lamb chops with paprika sweet potatoes and a lemon yogurt dressing.Serve the chops with the sweet potatoes, drizzle over the yogurt and scatter over the mint leaves.Juicy lamb chops take a trip to the Middle East with a quick herb-and-lemon rub and a tangy cucumber-tahini sauce.Serve the chops with mashed potatoes or polenta to catch the pools of sauce.Transfer the lamb chops to a plate and cover with aluminum foil.