Roasted Lamb Chops with Potatoes and Rosemary
Juicy lamb chops and crispy potatoes roasted together with fresh rosemary and garlic. A simple, hearty dinner that feels special but comes together easily on a weeknight.
- Total time
- 40 min
- Servings
- 4
- Calories
- 550
- Protein
- 35g
Ingredients
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Open the appInstructions
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.
Tools you’ll need
- rimmed baking sheet
- large bowl
- knife
- cutting board
- instant-read thermometer
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