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Greek lamb chops with lemon potatoes

Owner and chef of Ilios Noche in Quail Corners, Stratos Lambos, shows us how to prepare a classic Greek dish with spring flavors.


Lamb Marinade

a baby lamb rack sliced into individual chops, each about 1-1/4 inch thick

¼ cup lemon juice

1/8 cup chopped rosemary

1/8 cup dried oregano

3 cups blended oil

¼ cup extra virgin olive oil

½ cup chopped thyme

2 table spoon salt

Blend all ingredients together and marinate lamb for minimum 24 hours.

Grill or pan roast

Roast lemon potatoes

2# Yukon gold potatoes

1 cup extra virgin olive oil

3 tbs salt

2 tbs lemon juice

¼ tbs chopped oregano

½ tbs chopped parsley

Toss salt, ¾ cup olive oil over potatoes. Bake at 350 for 20 min

Pull potatoes and let cool. Cut in ¼

In saute pan place remainder of oil. Saute potatoes with oregano and parsley for 5 min on medium to high heat. Take off burner and toss with lemon juice, season with salt and pepper to taste and serve.