Roasted Lamb Chops with Potatoes

Prep time: 10 minutes | Cook time: 20 minutes | Serves 4

8 (½-inch thick) lamb loin chops (about 2 pounds / 907 g)

2 teaspoons kosher salt or 1 teaspoon fine salt, divided

¾ cup plain whole milk yogurt

2 garlic cloves, minced or smashed

1 tablespoon freshly grated ginger (1- or 2-inch piece) or 1 teaspoon ground ginger

1 teaspoon curry powder

1 teaspoon smoked paprika

½ teaspoon cayenne pepper

12 ounces (340 g) small red potatoes, quartered

Cooking spray

1. Sprinkle the lamb chops on both sides with 1 teaspoon of kosher salt and set aside.
2. Meanwhile, make the marinade by stirring together the yogurt, garlic, ginger, curry powder, paprika, cayenne pepper, and remaining 1 teaspoon of kosher salt in a large bowl.
3. Transfer 2 tablespoons of the marinade to a resealable plastic bag, leaving those 2 tablespoons in the bowl. Place the lamb chops in the bag. Squeeze out as much air as possible and squish the bag around so that the chops are well coated with the marinade. Set aside.
4. Add the potatoes to the bowl and toss until well coated. Spritz the air fryer basket with cooking spray. Arrange the potatoes in the basket.
5. Put the air fryer basket on the baking pan and slide into Rack Position 2, select Roast, set temperature to 375ºF (190ºC), and set time to 10 minutes.
6. Once cooking is complete, remove from the oven.
7. Remove the chops from the marinade, draining off all but a thin coat. Return them to the baking pan.
8. Select Convection Broil, set the temperature to High, and set the time for 10 minutes.
9. After 5 minutes, remove from the oven and turn over the chops and potatoes. Return to the oven and continue cooking until the lamb read 145ºF (63ºC) on a meat thermometer. If you want it more well done, continue cooking for another few minutes.
10. Serve warm.