Using up some Lamb Chops from Iceland and Lemons from Aldi that are in their Super6 at the moment.
I have defrosted the Lamb, this let’s me remove the bone.
I then marinate the Lamb Chops in olive oil, crushed garlic, salt, pepper, oregano and the juice of a lemon.
I use the same marinade to toss the potatoes in – pre heat the oven to 200, with an oven tray with the marinade in.
I use a microplane grater to gratebthe lemon rind, and my lovely wood reamer to juice them 😊
The potatoes are each cut into 8 fat wedges and steamed till tender,
toss in the heated marinade and cook for 20 minutes.
Then add the lamb chop on top of the potatoes- the idea is to have the meat juices flavour the Crispy potatoes – 😋 Another 20 minutes should do it..
I would love to have this with a watercress salad, but as I don’t have any, Rocket leaves are a good substitute – a few halved tomatoes and a dressing of lemon juice.
Simple and lighter Sunday Lunch 😇