Greek Lamb Chops with Lemon and Potatoes

This dinner party-worthy recipe is a jot to make and the oven does all the work.

12 lamb chops
3 large, white skinned potatoes, skin left on and cubed into 1″ pieces
3 tbs. garlic-infused olive oil
2 tsp. dried mint
1 tsp. red pepper flakes
2 tsp. sea or kosher salt
2 lemons, zested
handful fresh parsley and/or dill, chopped

Heat the oven to 400°F. Put the lamb into a large roasting tin, then tumble in the potatoes. Drizzle over the oil, scatter with the mint, red pepper flakes, salt and lemon zest.

Cook for 45 -55 minutes, or until the lamb is cooked and the potatoes tender. Served sprinkled with the parsley and/or dill.

Serves 6