Sheet Pan Lamb Chops with Lemon Potatoes

Instructions

1. 1

   Heat oven to 425°F. Halve potatoes and toss on a sheet pan with 2 tbsp oil, juice of 1 lemon, half the garlic, oregano, salt and pepper. Roast 20 minutes.

2. 2

   Rub chops with remaining oil, garlic, chopped rosemary, lemon zest, salt and pepper.

3. 3

   Push potatoes to the edges, add chops and trimmed green beans to the pan, and roast 12-15 minutes until the lamb reaches 135-140°F for medium.

4. 4

   For a browner crust, broil 2 minutes at the end.

5. 5

   Rest the chops 5 minutes and serve with lemon wedges.