Sunday, January 13, 2008

Turkish Lamb Chops with Potatoes ("Patatesli Pirzola")

Lamb chops ("pirzola" in Turkish) are frequently enjoyed in homes and restaurants in Turkey. This dish has 3 main ingredients (lamb, potatoes, and tomato paste) and is easy to prepare. Adventurous kids may want to pick up their chops with their fingers and eat them in the same way they ate fried chicken drumsticks prior to going GFCF. Younger kids may need the meat to be diced into small bits and mixed in with their potatoes. The potatoes in this recipe are reminiscent of french fry wedges with ketchup on top; or, you could mash the potato wedges with a fork and serve mashed potatoes with bits of lamb inside. This recipe is naturally gluten-free, casein-free, and soy-free (GFCF/GFCFSF). Enjoy!

10 lamb chops
3 potatoes (peeled and sliced into wedges)*
1/2 of a 6-oz can of tomato paste
2 TBSP. salt
olive oil

Preheat oven to 375. Grill lamb chops in a skillet with olive oil (about 3 minutes per side). Place in ungreased glass baking dish. Put potato wedges on top. Mix tomato paste with some water and pour it on top. Add 3 cups of water. Sprinkle salt and oregano on top. Bake uncovered in oven at 375 for an hour, or until the potatoes become soft. (If you are so inclined, check on the potatoes about 1/2 way through. Those that are in the sauce will come out softer than those peeking out. You can spoon some more sauce on the top potatoes if you'd like, but it's not mandatory.)

Makes enough for 4 with leftovers.

*TIP: We use an apple corer to cut the potatoes into wedges quickly (and you can even use the "core!")

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