Greek Style Lamb with Lemon Potatoes
Peel the potatoes. Cut into one and a half inch squares and soak in water. Set aside. Preheat your oven to 350 degrees.
Using a pairing knife, pierce each lamb shoulder chop ten to twelve times (spaced evenly). The cuts should be about a quarter to a half inch deep. Sprinkle salt in each hole and stuff one piece of chopped garlic inside. Season the lamb evenly on both sides with all of the dried herbs and rub with one tablespoon of olive oil. Set aside.
Strain the water from the potatoes and place them in a 13×9 or 9×9 baking dish. Drizzle two tablespoons of olive oil and squeeze ONE of the lemons. The other lemon: cut in half lengthwise, then lengthwise again. Now cut the lemon again widthwise. They should look like little triangles. Add the little slices to the baking dish. Lightly stir everything with a wooded spoon.
Place a cast iron pan over high heat. Once the pan is hot, sear the chops for about 3 minutes on each side. Add the chops to the baking dish on top of the potatoes. Deglaze your pan with a splash of water and then pour it directly over your potatoes. Bake at 350 for one hour, basting the meat and moving the potatoes every 20 minutes.
A side of greek yogurt with fresh herbs pairs amazing with both the potatoes and the lamb in this simple dish.