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Spring Feast
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Spring Feast

​Grilled spring lamb chops with oven-roasted Roma tomatoes drizzled with olive oil, herbs and feta cheese, served with McCain® Seasoned Crinkle Fries.
 

Ingredients


1 bagMcCain® Seasoned Crinkle Fries
12 wholelamb chops (marinade below)
4 eachRoma tomatoes cut in half lengthwise
4 teaspoonsfeta cheese crumbles
½ cup plus 2 tablespoonsolive oil
2 pinches of eachoregano, thyme and basil dry herbs
to tastesalt and pepper

Directions

  • ​​In a large bowl toss lamb chops with ½ cup olive oil, 2 cloves crushed finely minced garlic, pinch of thyme, basil and oregano. Mix well and refrigerate at least 1 hour before grilling or pan-frying.
  • Prepare McCain® Seasoned Crinkle Fries according to package directions.
  • Cut Roma tomatoes in half lengthwise, place on small baking sheet, drizzle with olive oil, a pinch of herbs and equally divide all feta cheese.
  • Bake for ten minutes at 350°F.
  • Grill or pan-fry lamb chops to desired temperature. Sprinkle with salt and pepper.
  • Place fries on plate, divide equally. Place two baked Roma tomato halves on plate. Arrange 3 lamb chops per plate and serve.