Description
This Herbed Lamb Chops with Roasted Potatoes recipe features tender, flavorful lamb chops marinated in a fresh blend of herbs and lemon, paired perfectly with crispy, golden roasted baby potatoes. It’s an elegant yet easy-to-make dish ideal for a special dinner or weekend meal, combining aromatic rosemary, thyme, and parsley with a simple roasting and searing technique to bring out the best flavors.
Ingredients
Scale
Lamb Marinade
- 8 lamb chops, approximately 1 inch thick each
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Roasted Potatoes
- 1.75 pounds baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Garnish (Optional)
- Fresh parsley, chopped
- Lemon wedges
Instructions
- Prepare the Marinade: In a mixing bowl, combine olive oil, minced garlic, chopped rosemary, thyme, parsley, lemon zest, lemon juice, salt, and black pepper. Thoroughly coat the lamb chops with this marinade, cover, and refrigerate for at least 30 minutes, preferably up to 2 hours, allowing the flavors to infuse into the meat.
- Preheat Oven: Set your oven temperature to 425°F (220°C) to begin roasting the potatoes, ensuring a hot environment for optimal crispness and golden color.
- Season Potatoes: In a large bowl, toss the halved baby potatoes with olive oil, dried oregano, garlic powder, salt, and black pepper. Make sure each piece is evenly coated. Arrange the potatoes in a single layer on a baking sheet for even roasting.
- Roast Potatoes: Place the baking sheet in the preheated oven. Roast the potatoes for 30 to 35 minutes, turning them once halfway through cooking. This ensures they become golden brown and crispy on the outside while tender inside.
- Sear Lamb Chops: Heat a grill pan or skillet over medium-high heat. Remove the lamb chops from the marinade and pat them dry with paper towels to achieve a good sear. Cook the chops for 3 to 4 minutes per side for medium-rare, or adjust cooking time to your preferred doneness.
- Rest Lamb Chops: After cooking, let the lamb chops rest for 5 minutes. This resting period allows the juices to redistribute within the meat, enhancing tenderness and flavor.
- Plate and Garnish: Serve the lamb chops alongside the roasted potatoes. Garnish optionally with freshly chopped parsley and lemon wedges to add a fresh burst of flavor and visual appeal.
Notes
- Marinating the lamb for a longer time, up to 2 hours, enhances the depth of flavor.
- Patting the lamb dry before searing is crucial for a nicely browned crust.
- Turning the potatoes halfway during roasting ensures even crisping and browning.
- Adjust cooking time for lamb chops based on preferred doneness: less for rare, more for well-done.
- Fresh herbs can be substituted with dried, but adjust quantities accordingly as dried herbs are more concentrated.
- Serve immediately after resting the lamb chops for best taste and texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Keywords: herbed lamb chops, roasted potatoes, lamb marinade, rosemary lamb, thyme, skillet seared lamb, Mediterranean lamb recipe
