Whenever I visit my family in Morocco the protein I enjoy the most in every dish is lamb. It can be hard to find it here in Portland but when I do I make sure to buy it!
1 rack of grass fed lamb (cut into sections or chops)
1 pound organic yellow potatoes
10 cloves garlic
1/4 cup parsley
1/4 cup rosemary
1/4 cup chives
Salt & pepper
2 tablespoons butter
1/2 cup greek yogurt
4 tablespoons olive oil
Preheat your oven to 350 degrees F.
In a large pot bring water to boil and add in potatoes. Boil for 30 minutes or until soft. Drain water and return potatoes to pot. Add butter and greek yogurt and mash until creamy. Set aside.
While water for potatoes is boiling, chop garlic, parsley, chives, and rosemary as finely as possible. Add salt and pepper to the herb mix and continue to chop, mixing in the seasoning. Divide this mixture in half. Add half to the potatoes and mix in well. The other half will be for the lamb.
Coat lamb generously with olive oil, salt, and pepper. Bring a saucepan to medium high heat and add lamb chops. Sear for about 3 minutes on each side. Sprinkle garlic herb mixture over top and move to oven. Bake for 15 minutes or until inside temperature reaches 120 degrees F. Enjoy!