Greek Lamb Chops with Roasted Beans and Tomatoes and Skordalia
This colorful complete meal is a winning combination – swap in or add chicken breast for a mixed grill.
For the lamb:
- 4 lamb shoulder chops or leg steaks
- Salt and pepper
- Olive oil, for drizzling
- 1 sprig fresh oregano, stemmed and finely chopped
- 1 small red chili pepper, finely chopped, or 1 teaspoon flakes
- 1 large clove garlic, sliced
- Zest and juice of 1 organic lemon
For the Roast Green Beans and Tomatoes:
- 1 pound green beans or haricot verts, trimmed
- 1 pint cherry tomatoes
- 4 shallots, root attached and peeled, sliced into thin wedges
- 4 cloves garlic, crushed
- 2 sprigs oregano
- 1/2 cup pitted kalamata olives
- Olive oil, for liberal drizzling
- 1 cup Greek feta cheese, crumbled
For the Skordalia:
- 1 1/2 pounds Russet potatoes (3 large), peeled and cubed
- Salt and pepper
- 1 cup whole milk
- 2 cloves crushed garlic
- 1/4 cup extra virgin olive oil (EVOO)
Combine the lamb with all the ingredients and turn to coat. Let stand for 20 minutes, then cook on a griddle over medium-high heat for 2-3 minutes per side, or to desired doneness.
Meanwhile, heat the oven to 500°F and place a rack in the center of oven. Toss the beans, tomatoes, shallots, garlic, oregano sprigs and olives in olive oil to lightly dress, salt and pepper. Turn out onto a sheet pan and roast until tender and the tomatoes burst, 25-30 minutes. Top with feta crumbles to serve.
While the beans and tomatoes roast, place the potatoes in small pot. Add the salt and pepper, milk, garlic and EVOO and bring to a simmer. Partially cover and cook to tender, 15 minutes. Drain and reserve the liquid, then push the potatoes through a ricer, adding as much liquid back as you like to yield very smooth and creamy garlic potatoes.
Serve the lamb chops with the potato Skordalia and roasted veggies alongside.