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 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 |
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.