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Lemon-Rosemary Lamb Chops with Herbed Potatoes

These Lemon Rosemary Lamb Chops are made with fresh rosemary, bright ingredients, and herbed potatoes for a dinner that can only be described as perfect!
Course Main Course
Cook Time 1 hour 6 minutes
Servings 2
Author Jessica

Ingredients

For the herbed potatoes:

  • 4 baby red potatoes chopped
  • 1 sprig fresh thyme leaves removed
  • 1/2 tsp. fresh rosemary chopped
  • 1/2 tsp. fresh sage chopped
  • 1 tbsp. olive oil
  • 1 tsp. garlic powder
  • Salt and pepper to taste

For the lamb chops:

  • 4 lamb chops
  • Juice of 1 lemon
  • 1/4 tsp. lemon zest
  • 1 tsp. fresh rosemary chopped
  • 1 garlic clove minced
  • 1 tbsp. olive oil
  • 1 tsp. balsamic vinegar
  • Salt and pepper to taste

Instructions

To make the potatoes:

  • Preheat oven to 350ยบ.
  • Prepare a baking sheet with foil.
  • Mix chopped potatoes with herbs, olive oil, garlic powder, and salt and pepper.
  • Spread potatoes evenly on baking sheet, pouring any left over olive oil mixture on top.
  • Cook for 45-60 minutes, flipping potatoes halfway through, until golden brown.

To make the lamb chops:

  • In a small bowl, mix lemon juice, lemon zest, rosemary, garlic, olive oil, and salt and pepper together.
  • Add lamb chops to a storage container and pour in marinade.
  • Close the container, give it a good shake, and allow lamb chops to marinade overnight.
  • Heat a cast iron skillet (or a large skillet) over medium.
  • Add lamb chops to the skillet and cook on each side about 3 minutes on each side.
  • Allow lamb chops to rest a minute or two before serving.
  • Serve with herbed potatoes.