Lamb Chops with Lemon Potatoes and Minty Peas
Ingredients
- 2 russet potatoes, peeled, each cut lengthwise into 8 wedges
- 3 cloves garlic, smashed
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- Juice of 1 lemon, plus wedges for serving
- 3/4 cup low-sodium chicken broth
- 12 lamb rib chops (about 2 pounds)
- 1 1/2 teaspoons dried oregano
- 3 tablespoons unsalted butter
- 1 10-ounce bag frozen peas
- 2 tablespoons finely chopped fresh mint
Instructions
Lamb Chops with Lemon Potatoes and Minty Peas serves 4 original recipe by Food Network.
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