Marinated Lamb Chops with Jalapeno Vinegar Roasted Potatoes & Feta Cheese
2 tablespoons of soy sauce
1 tablespoon of fresh lemon juice
1 tablespoon of brown sugar
1 teaspoon of garlic powder
½ teaspoon of chili powder
2-4 tablespoons of unsalted butter
2 pounds of lamb rib chops, separated
1 pound of teeny tiny potatoes, halved, rinsed, and dried
2 jalapenos, deseeded, finely diced and divided
1 tablespoons of white vinegar
1 tablespoons of sunflower oil
1 tablespoons of unsalted butter, melted
4-finger pinch of kosher salt
4-finger pinch of freshly ground pepper
½ cup of feta cheese, crumbles
Preheat oven to 450 degrees F and line a baking sheet with aluminum foil.
In a small mixing bowl, whisk together the soy sauce, lemon juice, brown sugar, garlic powder, and chili powder. Put the lamb rib chops into a large freezer bag and pour the marinade over top. Gently massage the marinade into the rib chops until even coated. Set aside for 15-20 minutes at room temperature.
In a mixing bowl, toss together the potatoes, jalapenos, white vinegar, sunflower oil, butter, salt, and pepper.
Spread the potatoes in an even layer onto the prepared baking sheet and cover with aluminum foil.
Roast for 15 minutes until tender, then remove cover and roast for another 5-10 minutes, until golden brown and crispy.
When it comes time to cook the rib chops, melt 1 tablespoon of butter in a large skillet over medium-high heat. When the butter has melted, add the rib chops and sear each side for about 2-3 minutes, until a crust forms on each side.
Plate the potatoes and sprinkle the feta cheese on top. Serve with the rib chops and enjoy!