Garlic Rosemary Lamb Chops with Roasted Potatoes

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🌿🧄 Garlic Rosemary Lamb Chops with Roasted Potatoes

Description

Garlic Rosemary Lamb Chops with Roasted Potatoes is a classic, hearty dish that balances bold, savory flavors with comforting simplicity. Juicy lamb chops are marinated with fresh garlic, rosemary, and olive oil, then seared to perfection for a tender, flavorful bite. Crispy roasted potatoes seasoned with herbs and garlic make the perfect rustic side. This dish is elegant enough for entertaining yet simple enough for a cozy weekend dinner.

🛒 Ingredients

For the Lamb Chops

  • 6 lamb chops (rib or loin, about 1 inch thick)

  • 4 cloves garlic, minced

  • 2 tbsp fresh rosemary, finely chopped

  • 3 tbsp olive oil

  • 1 tbsp fresh lemon juice

  • 1 tsp salt

  • ½ tsp black pepper

  • ½ tsp paprika (optional, for color)

For the Roasted Potatoes

  • 1½ lbs baby potatoes, halved

  • 3 tbsp olive oil

  • 3 cloves garlic, minced

  • 1 tsp dried rosemary or thyme

  • ½ tsp salt

  • ½ tsp black pepper

👩‍🍳 Instructions

Step 1: Marinate the Lamb

  1. In a bowl, mix olive oil, garlic, rosemary, lemon juice, salt, pepper, and paprika.

  2. Rub the mixture generously over the lamb chops.

  3. Cover and marinate for at least 30 minutes (up to 4 hours in the fridge for deeper flavor).

Step 2: Roast the Potatoes

  1. Preheat oven to 400°F (200°C).

  2. Toss potatoes with olive oil, garlic, rosemary, salt, and pepper.

  3. Spread evenly on a baking sheet.

  4. Roast for 35–40 minutes, flipping halfway, until golden and crispy.

Step 3: Cook the Lamb Chops

  1. Heat a skillet or grill pan over medium-high heat.

  2. Sear lamb chops for 3–4 minutes per side for medium-rare (adjust to preference).

  3. Rest for 5 minutes before serving.

Step 4: Serve

Plate the lamb chops alongside roasted potatoes. Garnish with fresh rosemary or a lemon wedge if desired.

📝 Recipe Notes

  • Lamb continues to cook slightly while resting—don’t skip this step.

  • Fresh rosemary gives the best aroma, but dried works in a pinch.

  • Bring lamb to room temperature before cooking for even doneness.

💡 Tips for Best Results

  • Use a meat thermometer:

    • Medium-rare: 130–135°F (54–57°C)

    • Medium: 140–145°F (60–63°C)

  • Let potatoes have space on the tray to ensure crispiness.

  • Finish lamb with a small pat of butter for restaurant-style richness.

🍽️ Servings

  • Serves: 3 people

  • Serving Size: 2 lamb chops + roasted potatoes

🧮 Nutritional Information (Approx. per serving)

  • Calories: ~620 kcal

  • Protein: 38 g

  • Fat: 42 g

  • Saturated Fat: 14 g

  • Carbohydrates: 28 g

  • Fiber: 4 g

  • Sodium: 520 mg
    (Values may vary based on cut and portion size.)

🌱 Health Benefits

  • Lamb: High in protein, iron, zinc, and vitamin B12—supports muscle growth and energy.

  • Garlic: Boosts immunity and heart health.

  • Rosemary: Rich in antioxidants and aids digestion.

  • Potatoes: Provide potassium, fiber, and long-lasting energy.

❓ Q & A

Q: Can I use lamb shoulder chops instead?
A: Yes, but they are thicker and benefit from slightly longer cooking or finishing in the oven.

Q: Can this recipe be made ahead?
A: You can marinate the lamb up to 24 hours in advance. Potatoes are best roasted fresh.

Q: What can I serve with this dish?
A: A green salad, roasted vegetables, or mint yogurt sauce pairs beautifully.

Q: Can I cook the lamb in the oven?
A: Yes—sear first, then roast at 400°F (200°C) for 5–7 minutes depending on thickness.

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