Lamb Chops And Potatoes With Olives, Tomatoes And Feta Cheese - cooking recipe

Ingredients

3 large russet potatoes, peeled and each cut into 8 wedges
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary, divided
1 tablespoon chopped garlic
8 lamb loin chops (1-inch thick)
1/2 cup chopped seeded tomatoes
1/3 cup crumbled feta cheese
1/3 cup chopped pitted kalamata olive
kosher salt
fresh ground black pepper

Preparation

Preheat oven to 450\u00b0F.
Toss together potatoes, oil and half of rosemary on a large rimmed baking sheet; sprinkle with salt and pepper.
Roast until potatoes are almost tender, about 30 minutes.
Meanwhile, press garlic and remaining rosemary onto both sides of the lamb chops; sprinkle with salt and pepper.
Arrange lamb on baking sheet next to potatoes; roast until potatoes are tender and lamb is cooked to desired doneness, about 18 minutes for medium-rare.
Mound potatoes in center of platter and surround with lamb chops. Sprinkle with tomatoes, cheese and olives.