Categories: Meals

Ingredients

• 1 1/2 lbs. fingerling potatoes, sliced lengthwise
• 4 tbsp. olive oil
• 6-8 sprigs rosemary, leaves stripped and chopped
• 6 large garlic cloves, crushed
• 2 lemons (1 thinly sliced, 1 zested and juiced)
• Salt and pepper
• 8 lamb ribs
• 1 tbsp. Dijon
• 3 tbsp. capers
• Arugula, for serving

Directions

1. Position a rack in the upper third of the oven; preheat to 475.

2. In a medium bowl, toss the potatoes with a couple tbsp. olive oil, half the rosemary, half the garlic and the thinly sliced lemon; season with salt and pepper. Spread in a single layer on a rimmed baking sheet, arranging the lemon slices on top of the potatoes to prevent burning. Roast 12-15 minutes.

3. Meanwhile, season the lamb chops. In a small bowl, whisk the mustard, 2 tbsp. olive oil, remaining rosemary, remaining garlic and the lemon zest; spread the mixture all over the lamb chops.

4. Place the lamb chops on top of the potatoes; sprinkle with the capers. Roast until the potatoes are tender, 12-15 minutes. Douse the lamb and potatoes with the lemon juice. Serve with a handful of arugula alongside.

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