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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 450°F. | 2. Toss together potatoes, oil and half of rosemary on a large rimmed baking sheet; sprinkle with salt and pepper. | 3. Roast until potatoes are almost tender, about 30 minutes. | 4. Meanwhile, press garlic and remaining rosemary onto both sides of the lamb chops; sprinkle with salt and pepper. | 5. 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. | 6. Mound potatoes in center of platter and surround with lamb chops. Sprinkle with tomatoes, cheese and olives. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
russet potato	3		peeled cut	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
rosemary	1	tablespoon	chopped divided	2.227	0.3519	0.0563	0.0996
garlic	1	tablespoon	chopped	12.665	2.8101	0.5406	0.0425
lamb loin chop	8			-	-	-	-
tomato	1/2	cup	chopped seeded	20.7	4.59	1.08	0.18
feta cheese	1/3	cup	crumbled	132.0	2.045	7.105	10.64
kalamata olive	1/3	cup	chopped pitted	-	-	-	-
kosher salt				-	-	-	-
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.