Roasted Lamb Chops with Potatoes, Butter, and Rosemary

Peel and slice 250 gr Potatoes into thick wedges, then peel and lightly crush 1 ³/₄ cloves Garlic.

In a bowl, mix ³/₄ tbsp Olive oil extra virgin, ¹/₂ tbsp Lemon Juice, 1 tsp Red pepper powder, 1 tsp Dried Thyme, ¹/₂ tsp Table salt, and ¹/₄ tsp Black Pepper - Powder to make a seasoning paste.

Rub the prepared seasoning paste thoroughly over 300 gr Lamb Chops.

Toss the cut potatoes with the remaining ¹/₄ tsp Table salt and the remaining ¹/₄ tsp Black Pepper - Powder.

Arrange the marinated lamb chops in a deep baking dish, arrange the seasoned potatoes and crushed garlic around them, and tuck in 5 gr Fresh Rosemary.

Cut 25 gr Butter into cubes and scatter over the meat and potatoes, then pour 50 ml Water into the bottom of the dish.

Cover the dish tightly with foil and slow-roast in an oven preheated to 170°C (338°F) for 1 hour and 30 minutes until the meat is tender.

Remove the foil, baste everything with the buttery pan juices, and roast uncovered at 200°C (392°F) for 20 minutes until crisp and golden brown.