from the kitchen of mrs. pete's

Essentials 

For Lamb Chops

• 6 - 8 lamb chops 
• 3 garlic cloves, minced
• 1/3 cup mr. pete’s olive oil 
• 1 large lemon, juiced 
• 1 lemon for zest
• 1 tbsp dried Greek oregano
• 2 tbsp balsamic vinegar 
• lemon wedges and parsley for garnish
• mr. pete’s sea salt and ground black pepper to taste 

For Lemon Potatoes

• 6 yukon gold potatoes peeled and quartered
• 2 large lemons, juiced
• 1/2 cup mr. pete’s olive oil
• 1 to 1/2 cups of chicken broth (or broth of your choice)
• 1 tbsp dijon mustard
• 2 tsp dried Greek oregano
• 1 tsp kosher salt
• ground black pepper to taste

Process for Lamb Chops 

1. pat down lamb chops to remove excess water 
2. season with mr. pete’s sea salt and black pepper
3. In a large bowl, combine olive oil,  lemon juice and zest, oregano, minced garlic, and balsamic vinegar 
4. place lamb chops in marinade for a minimum of 2 hours in refrigerator
   
5. heat grill and remove lamb chops from marinade and place on grill 
6. cook each side for up to 4-5 minutes 
7. let rest for 5 minutes

Process for Lemon Potatoes

1. preheat oven to 350 degrees
2. rinse peeled and quartered potatoes and strain
3. place potatoes in baking dish, single layered
4. in a bowl mix lemon juice, olive oil, dijon mustard, oregano, kosher salt and ground pepper
5. add mixture to pan and toss making sure to coat all potatoes and pour broth over potatoes and toss
6. cover pan with foil and cook for approximately 45 minutes 
7. remove foil, turn potatoes and cook for an additional 30 minutes until potatoes are golden brown and liquid is mostly dissolved

plate lamb chops, lemon potatoes and side of greens — enjoy!