Lamb chops

Spring says lamb chops to me. On Easter Day many families gather around the table to celebrate and share tasty traditional dishes: among the Easter second courses that can not miss there are undoubtedly baked lamb chops! A cut of tender and tasty meat that adapts very well to various types of cooking. After the fried lamb chops and pistachio crust ribs we offer you a lighter but equally appetizing variant. Thanks to a simple marinade, the ribs will release an irresistible scent during cooking, while the potatoes in the pan will absorb the juices of the bottom thus becoming a succulent side dish. Whether for Easter lunch with the family or for a dinner with friends, baked lamb chops are the ideal choice because they are practical to prepare and perfect to share!

INGREDIENTS

Lamb chops 800 g

Rosemary 2 Twigs

Thyme 2 Twigs

Garlic 1 segment

Lemon zest 1

Extra virgin olive oil 20 g

Salt to taste

Black peppercorns to taste

Black pepper to taste

FOR POTATOES

Potatoes 600 g

Garlic 1 segment

Rosemary 1 sprig

Extra virgin olive oil 20 g

Salt to taste

PREPARATION

To prepare the baked lamb chops start cleaning the meat from excess fat, then make cuts between ribs and helping yourself with your fingers push the meat down so as to clean the bone as much as possible. Transfer the ribs to a baking dish and season with salt and pepper. Add also 2 sprigs of rosemary, thyme and peppercorns. Pour about 10 g of oil, add the freshly grated lemon zest, making sure to sprinkle all the ribs. Add also a clove of garlic divided in half, cover with plastic wrap and leave to marinate for about 2 hours in the refrigerator. After this time, peel the potatoes and divide them in half.

Cut the potatoes further into wedges. Transfer them to a bowl and season with a clove of garlic cut into 4 and rosemary. Finally, add salt and about 20 g of oil. Place the ribs on a lightly greased baking dish (with the remaining 10 g of oil) and place the seasoned potatoes around. Wrap the bones with a strip of aluminum foil, so as to cover them entirely and do not let them burn in cooking. Bake in a preheated static oven at 200 °C for 50 minutes (we do not recommend the use of a ventilated oven because the ribs may dry out too much). Once cooked, take it out of the oven and immediately serve your baked lamb chops!

PRESERVATION

Baked lamb chops can be stored for a maximum of one day in the refrigerator, closed in an airtight container. Freezing is not recommended.

ADVICE

To make the lamb chops even tastier and more fragrant, let them marinate overnight!