Baked lamb with baby potatoes, feta and lemon

Deur Herman Lensing, SARIE KOS Winter 2010

Foto’s: Donna Lewis Galery

(4-6 portions, 30 minutes)

6 lamb chops
1 sprig rosemary, chopped
2 cloves of garlic, chopped
juice and grated zest of 2 lemons
500 g unpeeled baby potatoes, cooked until soft
2 wheels of feta
salt and freshly ground black pepper
45 ml olive oil

Heat oven to 200˚C. Put chops in ovenproof dish. Sprinkle with rosemary, garlic, lemon juice and zest. Put potatoes on top. Crumble the feta over the potatoes, and season well with salt and black pepper. Drizzle with olive oil. Bake 20-25 minutes or until golden brown and cooked. Serve warm.

Assistent Melissa Pecoraro

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