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Pungent Mediterranean herb — pizza, Greek salad, Italian sauces
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
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Pungent Mediterranean herb — pizza, Greek salad, Italian sauces
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
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Marinate chops in 1-1/4 cups (300 mL) of the dressing (or in 1/4 cup [50 mL] of the dressing for trial recipe) 2 to 3 hours. Meanwhile, combine tomatoes, cheese, oregano and 3/4 cup of the remaining dressing (or with 2 Tbsp. (30 mL) of the remaining dressing for trial recipe). Toss potatoes with remaining 1/4 cup (50 mL) dressing (or with remaining 1 Tbsp. [30 mL] dressing for trial recipe). Spread onto parchment-covered baking sheet. Bake in 400 degrees F-standard oven 20 min. or just until potatoes are crisp. Remove chops from marinade; discard marinade. Grill chops on hot grill top 3 min. on each side or until lamb is cooked through (160 degrees F). Remove from grill. Let stand 1 min. For each serving: Serve 3 lamb chops with 1/2 cup (125 mL ) each of the tomato mixture and potatoe.