Roasted Greek Lamb Chops Recipe | New Zealand Spring Lamb

Prep 20 mins Cook 2 hrs 15 mins Serves 6 to 8 Cut Leg

DISCLAIMER: The attributes of the New Zealand Spring Lamb brand may differ on each product. We advise consumers to review the product labels to find the specific attributes.

Serves 6-8

Ingredients

1 New Zealand Spring Lamb® Bone-In Short Cut Leg, fresh or frozen, thawed in refrigerator overnight if frozen
4 medium yellow flesh potatoes, washed and cut into wedges (peeling potatoes is optional)
1 bulb garlic, 1/4” of top sliced off (will be roasted whole)
2 large red, green or yellow peppers, cut into 1/2” strips
1 pint cherry tomatoes
1 lemon, juice and zest
1/4 cup good quality olive oil
2 tbsp dried oregano
1 tbsp freshly ground black pepper
1 tsp sea salt
1/2 cup dry white wine (or water is optional)
1/4 cup Kalamata olives, pitted and cut into halves
3/4 cup Feta cheese, crumbled

Directions

Preheat oven to 375ºF (190ºC)
Place the potatoes, peppers and cherry tomatoes in a large, ovenproof dish
Put the lamb on top and drizzle with the lemon juice and olive oil. Add the garlic and sprinkle all over with oregano and lemon zest
Pour the wine or water into the dish and cover with foil, sealing the edges well to retain the moisture as it cooks (a large enamelled, cast-iron pot with a lid would also be suitable)
Cook in the oven for approximately 2 hours, check the pan periodically and add a little more wine/water if necessary, to keep the vegetables moist
Meat is done when an instant-read thermometer inserted into the center of the meat reaches 140°F for medium. Add the feta and olives
Let rest for 15-20 minutes and serve and serve

DISCLAIMER: The attributes of the New Zealand Spring Lamb brand may differ on each product. We advise consumers to review the product labels to find the specific attributes.