Description
Unlock a world of exquisite flavors with this perfect Herb Garlic Lamb Chops & Roasted Potatoes recipe. Experience tender, aromatic lamb paired with perfectly crispy, seasoned potatoes.
Ingredients
Scale
- 4 (1-1.5 inch thick) frenched lamb rib chops
- 1.5 lbs Russet or Yukon Gold potatoes, cut into 1-inch cubes
- 4 cloves garlic, minced (divided)
- 4 tbsp olive oil, divided
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp fresh oregano, chopped (optional)
- 1.5 tsp Kosher salt, divided
- 0.75 tsp black pepper, divided
- Fresh parsley, for garnish (optional)
- Lemon wedges, for serving (optional)
Instructions
- Preheat Oven & Prep Potatoes: Preheat oven to 400°F (200°C). In a large bowl, toss potato cubes with 2 tbsp olive oil, 1 tsp salt, 0.5 tsp black pepper, and 1 tbsp minced garlic. Spread in a single layer on a baking sheet. Roast for 25-35 minutes, flipping halfway, until golden and tender-crisp.
- Prepare Lamb Marinade: While potatoes roast, pat lamb chops dry. In a shallow dish, combine remaining 2 tbsp olive oil, 1 tbsp minced garlic, chopped rosemary, thyme, oregano (if using), 0.5 tsp salt, and 0.25 tsp black pepper. Add lamb chops, turning to coat. Marinate at room temperature for 15-30 minutes.
- Sear Lamb Chops: Heat a heavy-bottomed skillet (cast iron preferred) over medium-high heat until hot. Sear lamb chops for 2-4 minutes per side for medium-rare (125-130°F internal temperature), or longer for desired doneness.
- Rest & Serve: Remove lamb from skillet and let rest, tented with foil, for 5-10 minutes. This is crucial for juicy lamb. Check potatoes; if needed, increase oven to 425°F (220°C) for the last 5-10 minutes for extra crispness. Garnish lamb and potatoes with fresh parsley and a squeeze of lemon juice, if desired. Serve immediately.
- Prep Time: 20 mins
- Cook Time: 40 mins