Description
Discover the best flavor in this Herb Garlic Lamb Chops & Roasted Potatoes recipe. Follow our step-by-step guide for an easy to make, unforgettable meal.
Ingredients
- 4 lamb loin or rib chops (1–1.5 inches thick)
- 1.5 lbs potatoes (Russet or Yukon Gold), cut into 1-inch pieces
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 4 tbsp extra virgin olive oil, divided
- 1 tsp kosher salt, plus more for seasoning
- 0.5 tsp freshly cracked black pepper, plus more for seasoning
- Flaky sea salt, for finishing (optional)
Instructions
- 1. Prep Potatoes: Wash and cut potatoes into even 1-inch pieces. Place in a large bowl.
- 2. Make Marinade: In a small bowl, combine minced garlic, chopped rosemary, thyme, 2 tbsp olive oil, 1 tsp kosher salt, and 0.5 tsp black pepper. Stir well.
- 3. Marinate Lamb & Potatoes: Pat lamb chops dry. Place in a shallow dish or bag. Pour half of the marinade over lamb, coating well. Marinate in the fridge for 30 mins to 4 hours. Toss remaining marinade with potatoes in their bowl.
- 4. Roast Potatoes: Preheat oven to 400°F (200°C). Spread marinated potatoes in a single layer on a baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and lightly golden.
- 5. Sear Lamb: While potatoes roast, heat 2 tbsp olive oil in a large oven-safe skillet (cast iron preferred) over medium-high heat until smoking. Sear lamb chops for 2-3 minutes per side until a deep golden crust forms.
- 6. Finish in Oven: Add seared lamb chops to the baking sheet with potatoes. Return to oven and roast for another 8-12 minutes, or until lamb reaches desired doneness (125-135°F for medium-rare to medium) and potatoes are crispy.
- 7. Rest & Serve: Remove lamb from oven, transfer to a cutting board, and tent with foil. Let rest for 5-10 minutes. Serve lamb chops with roasted potatoes, garnished with flaky sea salt if desired.
- Prep Time: 20 mins
- Cook Time: 35 mins