Greek lamb chops with lemon potatoes

Serves 2

Place 4 lamb chops (can use cutlets or shoulder chops) in a roasting dish with a couple of chopped baking type potatoes (skins on), a couple of lugs of garlic olive oil, 2 tsp dried mint, 1 tsp dried chilli flakes, grated lemon zest and juice of said lemon. Mix until everything is really nicely coated. Bake at 200c for at least an hour, until the meat is really tender. Serve with crusty bread for the pan juices.

@50ftQueenie
@MissFrodo

As a bad veggie, I have to say that sounds gorgeous and I reckon they'd be delicious scattered with Feta