Lamb Chops with Potatoes in Lemon Parchment Wrap

• 總時間: 1 hour 52 minutes

食材

1 kg lamb chops

1 ½ kg potatoes, sliced into 1 cm rounds

1/3 cup olive oil

Juice of 2 lemons

Zest of 1 lemon

1/3 cup dry white wine

2 tbsp honey

2 tbsp mustard

4–5 garlic cloves

1 chicken stock cube

2–3 sprigs fresh rosemary

4–5 sprigs fresh thyme (or 1 tsp dried)

1 tsp dried oregano

Salt & freshly ground black pepper

步驟

Marinade: Place all ingredients (olive oil, lemon juice and zest, wine, honey, mustard, garlic, stock cube, herbs, salt, pepper) in a blender and blend until smooth.

Assembly:

Line a baking tray with wet parchment paper.

Pour in 1/3 of the marinade.

Add the potato slices and toss well to coat.

Pour another 1/3 of the marinade over the potatoes.

Place the lamb chops on top and cover with the remaining 1/3 of the marinade.

Cover tightly with a second sheet of wet parchment paper.

Baking

Preheat oven: 200°C (390°F) conventional, or 190°C (375°F) fan.

Covered baking: 1 hour 30 minutes.

Uncover: Remove parchment and bake for an additional 20–25 minutes, until the lamb is golden and the potatoes tender and slightly crisped.

Tip: If the sauce reduces too much, add a little hot water or extra lemon juice with olive oil.

Serving

Serve hot with the lemony juices from the tray, sprinkle with fresh oregano, and enjoy with crusty bread.