Lamb Chops And Potatoes With Olives, Tomatoes And Feta Cheese

• 3 large russet potatoes, peeled and each cut into 8 wedges
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh rosemary, divided
• 1 tablespoon chopped garlic
• 8 lamb loin chops (1-inch thick)
• 1/2 cup chopped seeded tomatoes
• 1/3 cup crumbled feta cheese
• 1/3 cup chopped pitted kalamata olive
• kosher salt
• fresh ground black pepper

1. Preheat oven to 450u0b0F.
2. Toss together potatoes, oil and half of rosemary on a large rimmed baking sheet; sprinkle with salt and pepper.
3. Roast until potatoes are almost tender, about 30 minutes.
4. Meanwhile, press garlic and remaining rosemary onto both sides of the lamb chops; sprinkle with salt and pepper.
5. Arrange lamb on baking sheet next to potatoes; roast until potatoes are tender and lamb is cooked to desired doneness, about 18 minutes for medium-rare.
6. Mound potatoes in center of platter and surround with lamb chops. Sprinkle with tomatoes, cheese and olives.

russet potatoes, olive oil, fresh rosemary, garlic, loin chops, tomatoes, feta cheese, olive, kosher salt, fresh ground black pepper

Taken from www.food.com/recipe/lamb-chops-and-potatoes-with-olives-tomatoes-and-feta-cheese-208864 (may not work)