Rosemary-Lemon Lamb Chops With Potato And Fennel Latkes Recipe

Cooking Directions

• STEP 1.In a bowl, combine the rosemary, lemon zest, garlic, olive oil, salt, and pepper.
• STEP 2.Rub the lamb chops with the marinade and let them sit for at least 30 minutes.
• STEP 3.Preheat the grill to medium-high heat.
• STEP 4.Grill the lamb chops for about 4-5 minutes per side for medium-rare.
• STEP 5.In a large skillet, heat the vegetable oil over medium heat.
• STEP 6.Form the potato and fennel mixture into small patties and cook until golden brown on both sides.
• STEP 7.Serve the lamb chops with the potato and fennel latkes.

Cooking Tips

• Make sure to let the lamb chops marinate for at least 30 minutes to allow the flavors to develop.
• For extra flavor, squeeze some fresh lemon juice over the lamb chops before serving.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the lamb chops and latkes in the oven or on the stovetop before serving.