Lamb Chops & Fingerling Potatoes

Lamb Chops & Fingerling Potatoes

  • Author: Debbie Matenopoulos
  • Servings: 4
  • Temperature: Medium


  • ½ cup freshly squeezed lemon juice (3 to 4 lemons)
  • ¼ cup plus 2 tablespoons extra-virgin olive oil
  • ¼ cup fresh rosemary, chopped and divided
  • ¼ cup fresh oregano, chopped and divided
  • 1 lemon, zested
  • 1 tablespoon plus ½ teaspoon sea salt, divided
  • 1 ¼ teaspoons freshly ground black pepper, divided
  • 4 pounds fingerlings, scrubbed clean and sliced into ½ inch thick coins
  • 2 Racks of Lamb, Frenched and sliced into chops
  • 2 garlic cloves, minced
  • Fresh oregano, rosemary, lemon zest, and spicy olive oil for garnish


  1. Whisk together the lemon juice, ¼ cup of the olive oil, 2 tablespoons of chopped rosemary, 2 tablespoons of oregano, and 1 minced garlic glove. Coat potatoes with vinaigrette and season with salt and pepper. Set aside.
  2. In a large bowl, mix together remaining rosemary, oregano, minced garlic clove, and lemon zest. Toss lamb chops in herb mixture. Season chops with salt, pepper, and drizzle with remaining 2 tablespoons of olive oil. Set aside to rest at room temperature for 30 minutes.
  3. Heat Evo to Medium-High.
  4. Split your griddle down the middle and cook potatoes on one side and the lamb on the other. Cook potatoes until caramelized and tender and lamb chops 2 ½ minutes on each side until golden.
  5. Serve lamb over potatoes and garnish with lemon, fresh oregano, and rosemary.
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