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.

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Rachael Ray