Roasted Lamb Chops with Potatoes and Rosemary

Step 1

Preheat oven to 425°F. Halve the 1.5 lb baby potatoes and mince the 4 garlic cloves. Pat the 8 lamb chops dry with paper towels.

Step 2

In a large bowl, toss the potatoes with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and half the minced garlic. Spread them in a single layer on a rimmed baking sheet.

Step 3

Rub the lamb chops with the remaining 1 tbsp olive oil, 1/2 tsp salt, 1/2 tsp black pepper, and the rest of the garlic. Place the chops on top of the potatoes.

Step 4

Sprinkle the 2 tbsp chopped rosemary over everything. Roast for 20 minutes, until the potatoes are tender and the lamb is browned at the edges.

Step 5

For medium-rare, remove the lamb when an instant-read thermometer reads 135°F, about 20-25 minutes total. Let rest 5 minutes before serving.

Step 6

Serve the chops with the potatoes, spooning any pan juices over the top.