Lamb Chops

Lamb Chops in herbed olive oil with Simple salad and smashed tiny potatoes (Easter Meal)

Lamb Chops:

• 2 packages of Lamb Chops, cut individually 
• 1 bunch Italian Parsley
• 1 Tbs Lemon Zest
• Juice of ½ of a lemon
• 1 Tbs dried Oregano
• ¼ cup Olive Oil
• 2 cloves of garlic
• Salt and Pepper to taste

Potatoes:

• 1 bag of tiny mixed potatoes, could use any combination or kind
• 1 stick Kerrygold Garlic and Herb butter

Salad:

• 1 bunch or bag of baby spinach
• Juice of 1 lemon
• 3 Tbs olive oil
• 1 tsp Cavender’s Greek Seasoning

Lamb:

Slice your knife inbetween each rib, slicing all of the way through separating into “lollipops” and place them on a foil lined cookie sheet. 

In a small food processor or a regular one, put in the parsley leaves, lemon zest, dried oregano, ½ of lemon juice and garlic. Add Salt and Pepper and pulse until all is chopped up. Add the olive oil, and pulse until there is a coarse paste. Brush or spoon this paste onto each lamb lollipop. 

Cook the lollipops on the grill on medium high heat. Grill 2-3 minutes per side. 

Potatoes:

Boil some water and add the potatoes. Cook them until fork tender. Drain the potatoes. In a large skillet, add the Kerrygold Garlic and Herb butter and melt over medium heat. Add the drained potatoes into the pan. Smash each one with the bottom of a glass or a spatula. Cook and flip so both sides get brown and crispy. Add salt and pepper and shake the pan. Keep warm in the skillet.

Salad:

Mix together the spinach, lemon juice, and olive oil. Add the greek seasoning and toss until everything is coated with the light dressing. 

To plate: put 2-3 lollipops on the plate, add the salad and some potatoes.

Yum!