Herbed Lamb Chops & Potatoes

Tender lamb chops marinated in fresh herbs, paired with crispy roasted potatoes for a satisfying and aromatic meal.

The first time I prepared this herbed lamb recipe, my kitchen was filled with wonderful scents of rosemary and lemon. It instantly became a favorite for special family dinners.

Ingredients

• Lamb chops: 8 chops (about 1 inch thick)
• Olive oil: 3 tbsp for marinade, 2 tbsp for potatoes
• Garlic: 2 cloves, minced (for marinade)
• Fresh rosemary: 2 tbsp, finely chopped
• Fresh thyme: 1 tbsp, finely chopped
• Fresh parsley: 1 tbsp chopped for marinade, plus extra for garnish (optional)
• Lemon zest: 1 tsp
• Lemon juice: 1 tbsp, plus lemon wedges for serving (optional)
• Salt: 1 tsp for marinade, ½ tsp for potatoes
• Black pepper: ½ tsp freshly ground for marinade, ¼ tsp for potatoes
• Baby potatoes: 800 g (about 1.75 lbs), halved
• Dried oregano: 1 tsp
• Garlic powder: 1 tsp (for potatoes)

Instructions

Marinate the lamb:

In a bowl, combine 3 tbsp olive oil, minced garlic, rosemary, thyme, parsley, lemon zest, lemon juice, salt, and pepper. Coat lamb chops evenly, cover, and marinate for at least 30 minutes (up to 2 hours in the refrigerator for deeper flavor).

Preheat oven:

Set oven to 220°C (425°F).

Prepare potatoes:

Toss halved potatoes with 2 tbsp olive oil, oregano, garlic powder, salt, and pepper. Spread potatoes on a baking sheet in a single layer.

Roast potatoes:

Roast in the preheated oven for 30^{35 minutes, turning once, until golden and crisp.}

Cook lamb chops:

Heat a grill pan or skillet over medium-high. Remove lamb chops from marinade and pat dry. Sear lamb for 3^{4 minutes per side for medium-rare, or cook to desired doneness. Let rest 5 minutes before serving.}

Serve:

Plate lamb chops and roasted potatoes. Garnish with chopped parsley and lemon wedges if desired.

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This dish is a regular at our Sunday family gatherings. Everyone loves gathering around the table for the first slice of tender lamb and crispy potatoes.

Serving Suggestions

Pair with a robust red wine, such as Cabernet Sauvignon. A simple green salad makes a fresh accompaniment.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven for best texture.

Nutrition Information

Each serving contains approximately 520 calories, 28 g fat, 32 g carbohydrates, and 34 g protein.

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Herbed lamb chops and roasted potatoes make any dinner a little more special. Enjoy every bite with loved ones!

Recipe Questions & Answers

→ How long should lamb chops marinate?

Marinate the lamb chops for at least 30 minutes to infuse the herbs and spices deeply, or refrigerate up to 2 hours for enhanced flavor.

→ What's the best way to cook the lamb chops?

Heat a grill pan or skillet over medium-high heat and sear the lamb chops 3–4 minutes per side for medium-rare, allowing them to rest before serving for juiciness.

→ How are the potatoes prepared for roasting?

Halve baby potatoes and toss with olive oil, oregano, garlic powder, salt, and pepper before spreading out on a baking sheet for roasting at 220°C (425°F).

→ Can the herbs in the marinade be substituted?

Fresh rosemary, thyme, and parsley create a balanced flavor, but you may add or substitute herbs like oregano or basil according to preference.

→ What is a good drink pairing for this dish?

A robust red wine, such as Cabernet Sauvignon, complements the richness of the lamb and the aromatic herbs beautifully.