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Cristina Grilled Lamb Chops And Roasted Potatoes

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Uploaded by: Cristina Ferrare


Perla Abeyta   •  22 May   •  Report
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2 8″ inch racks of lamb about, 1½ pounds each

2 teaspoons garlic powder

½ teaspoon freshly ground pepper

2 teaspoons dried Greek oregano, crumbled

2 tablespoons extra virgin olive oil

sea salt

2 lemons, halved, plus 4 lemon wedges for garnish

Fresh oregano sprigs for garnish

6 tablepoons extra virgin olive oil

2 tablepoons fresh lemon juice

2 teaspoons capers, rinsed and minced

2 teaspoons shallots, minced

1 teaspoon garlic, minced

1 teaspoon flat-leaf parsley, minced

½ teaspoon oregano, chopped

¼ teaspoon dried Greek oregano, crumbled

sea salt, and freshly ground pepper

3 large Yukon Gold potatoes, 10 to 12 ounces each, peeled and each cut lengthwise into 6 wedges

6 tablespoons extra virgin olive oil

½ teaspoon dried Greek oregano, crumbled, plus more for garnish (if frying)

¼ cup fresh lemon juice, plus more for garnish (if frying)

At end: coat skillet with ½ inch canola oil for frying potatoes

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