Servings: 10 People
Equipment
- Equipment Needed
- Mixing bowls
- Round molding rings
- Frying pan
- Oven
- Roasting tray
- Chef’s knife
- Cutting board
- Pizza Peel
Ingredients
Ingredients
Lamb Chop (Marinated – Night Before)
- 5 units lamb rack cleaned & frenched
- 100 ml olive oil
- 5 g fresh thyme leaves chopped
- 5 g fresh rosemary leaves chopped
- 5 g fresh oregano leaves chopped
- Salt to taste
- Freshly ground black pepper to taste
Feta Potato Cake
- 880 g baked Yukon gold potato flesh broken into pieces
- 220 g feta cheese crumbled
- 12 g fresh chives finely chopped
- 12 g fresh parsley finely chopped
- 18 g fresh oregano finely chopped
- 40 g garlic peeled and puréed
- 80 g red onion finely chopped
- 40 g Kalamata olives roughly chopped
- Salt to taste
- Freshly ground black pepper to taste
- 80 ml olive oil
Instructions
Method
Lamb Chop Preparation
- Drizzle the lamb racks with olive oil and sprinkle with chopped thyme, rosemary, and oregano.
- Season generously with salt and black pepper.
- Massage the herbs evenly over the meat, cover, and marinate overnight in the refrigerator.
Cooking the Lamb
- Remove lamb from the fridge 30 minutes before cooking.
- Season lightly again if needed.
- Sear evenly on all sides in a hot pan.
- Transfer to oven and slow-roast until medium doneness.
- Rest the meat before slicing.
- Cut each rack in half and trim edges. Slice into 2–3 chops per portion depending on size.
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Feta Potato Cake
- Combine potato flesh, feta, herbs, garlic purée, red onion, olives, olive oil, salt, and pepper in a large bowl.
- Mix gently until fully combined.
- Divide mixture into 125 g portions.
- Shape into round cakes using molding rings.
- Refrigerate until firm.
- Before Serving
- Heat olive oil in a pan.
- Pan-fry potato cakes on both sides until golden brown and heated through.
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Plating & Presentation Tips
- Place the potato cake in the center of a warm plate.
- Arrange lamb chops neatly on top.
- Spoon lamb jus around the plate.
- Garnish with fresh oregano or parsley for a refined finish.
Notes
Plating & Presentation Tips
Place the potato cake in the center of a warm plate.
Arrange lamb chops neatly on top.
Spoon lamb jus around the plate.
Garnish with fresh oregano or parsley for a refined finish.
Pairing Suggestions
Red wine: Syrah, Cabernet Sauvignon, or Rioja
Side pairing: Roasted seasonal vegetables or glazed carrots
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Storage Tips
Lamb and potato cakes can be stored separately in airtight containers for up to 2 days in the refrigerator.
Reheat lamb gently to avoid overcooking.
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Allergen Information
Contains dairy (feta cheese)
Naturally gluten-free
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Nutrition (Approx. per Serving)
Calories: 520 kcal
Protein: 38 g
Fat: 36 g
Carbohydrates: 18 g
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Final Thoughts
This lamb chop with feta potato cake and lamb jus is a timeless dish that highlights quality ingredients and classic technique. Ideal for special occasions or professional-style home cooking, it delivers both comfort and sophistication on the plate.
Tried this recipe?Let us know how it was!
