Lamb Chops with Crispy Chili Oil, Feta Potatoes & Mixed Vegetable

⏱ Prep Time
15 minutes
⏱ Cook Time
30–35 minutes
🍽 Servings

Ingredients

Lamb Chops

8 lamb chops
3 tbsp olive oil
3 cloves garlic, minced
1 tsp paprika
1 tsp ground cumin
½ tsp black pepper
½ tsp salt (or to taste)
1 tsp rosemary or thyme
Juice of ½ lemon

Crispy Chili Oil

½ cup vegetable oil or light sesame oil
2 tbsp chili flakes
1 tsp finely minced garlic
½ tsp minced ginger
½ tsp sugar Pinch of salt

Feta Potatoes

4 medium potatoes, cut into cubes
2 tbsp olive oil
1 tsp paprika
½ tsp garlic powder
Salt and black pepper, to taste
100 g feta cheese, crumbled
Chopped parsley (optional)
Mixed Vegetables
1 zucchini, sliced
1 carrot, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 tbsp olive oil
Salt and black pepper, to taste

Instructions

Marinate the Lamb Chops

In a bowl, mix olive oil, garlic, paprika, cumin, salt, pepper, herbs, and lemon juice.
Add the lamb chops and coat well.
Cover and marinate for at least 30 minutes.

Make the Crispy Chili Oil

Heat the oil over medium heat until hot (not smoking).
Add garlic and ginger, stirring quickly.
Add chili flakes, sugar, and salt.
Remove from heat immediately and let cool until crispy.

Prepare the Feta Potatoes

Preheat oven to 400°F (200°C).
Toss potatoes with olive oil, paprika, garlic powder, salt, and pepper.
Spread on a baking sheet and roast for 25–30 minutes until golden and crispy.
Remove from oven and sprinkle with feta cheese and parsley.

Cook the Mixed Vegetables

Heat olive oil in a pan over medium heat.
Add vegetables and sauté for 5–7 minutes until tender but slightly crisp.
Season with salt and pepper.
5️⃣ Cook the Lamb Chops
Heat a grill pan or skillet over high heat.
Cook lamb chops for 3–4 minutes per side, depending on desired doneness.
Drizzle with crispy chili oil before serving.

Serving Suggestions

Serve the lamb chops hot with feta potatoes and mixed vegetables.
Add extra crispy chili oil for more heat

Tips

Let lamb chops rest at room temperature before cooking.
Do not overcook to keep them juicy.
Crispy chili oil can be stored in an airtight jar in the fridge for up to 2 weeks.