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Parmesan Potato Wedges
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Grilled spring lamb chops with oven-roasted Roma tomatoes drizzled with olive oil, herbs and feta cheese, served with McCain® Seasoned Crinkle Fries.
|1 bag||McCain® Seasoned Crinkle Fries|
|12 whole||lamb chops (marinade below)|
|4 each||Roma tomatoes cut in half lengthwise|
|4 teaspoons||feta cheese crumbles|
|½ cup plus 2 tablespoons||olive oil|
|2 pinches of each||oregano, thyme and basil dry herbs|
|to taste||salt and pepper|
- 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.