Perfectly grilled lamb chops with crispy roasted potatoes—this meal is packed with bold flavors and cooked to perfection!

It makes it's own gravy, you've got super soft meltingly tender meat, and those crisp potatoes that soak up all of the lamb flavour. All you need is veg and you've got dinner! Ingredients (serves 4-6) ...

Remove the potatoes from the oven. They can be used right away or refrigerated overnight when cool. Lamb: Preheat the oven to 275. Peel the plum tomatoes, halve, and remove the pulp. Set a piece ...

Warm all the juices in a pan with the juice from the roasted lemon and spoon over the lamb. Cook the leek in the butter until soft – season with salt and pepper. Slice the potatoes as finely as ...

Transfer to a roasting tin, add the rosemary and roast for 8 minutes. Cover the lamb with kitchen foil and leave to rest for 10 minutes. Serve with the potato dauphinoise.

The assertive flavor of the lamb is complemented by the warm spice cumin, and the sautéed leek adds an intense allium hit. The potato makes the filling tender and rounds out the flavors.

Remove the roast from the refrigerator 2 hours before cooking. Preheat the oven to 450 degrees. Combine the potatoes, onions, pepper flakes, 1 tablespoon salt, and 1 teaspoon pepper with 1 ...