Lamb Chop & Roasted Potatoes

Lamb Chop & Roasted Potatoes - A Perfect Dinner Recipe

Prep: 10 min | Grill: 40 min | Serves: 4 

This recipe combines tender lamb chops with a flavorful herb rub and a rich balsamic sauce. Pair that with crispy roasted potatoes seasoned with garlic and parsley for a balanced and satisfying meal.

Ingredients You’ll Need

For the Potatoes:

• 3 pounds small red or white potatoes

• ¼ cup good olive oil

• 1 ½ teaspoons kosher salt

• 1 teaspoon freshly ground black pepper

• 2 tablespoons minced garlic (about 6 cloves)

• 2 tablespoons minced fresh parsley

For the Lamb:

• ¾ teaspoon dried rosemary

• ¼ teaspoon dried basil

• ½ teaspoon dried thyme

• Salt and pepper to taste

• 4 lamb chops (¾ inch thick)

• 1 tablespoon olive oil

• ¼ cup minced shallots

• ⅓ cup aged balsamic vinegar

• ¾ cup chicken broth

Step-by-Step Instructions

For the Roasted Potatoes:

1. Preheat your oven to 400°F.
2. Cut potatoes into halves or quarters and place them in a bowl. Add olive oil, salt, pepper, and garlic, and toss until evenly coated.
3. Spread potatoes in a single layer on a sheet pan. Roast for 45 minutes to 1 hour, flipping twice during cooking to ensure even browning.
4. Remove from the oven, toss with parsley, season to taste, and serve hot.

For the Lamb Chops:

1. Mix rosemary, basil, thyme, salt, and pepper in a small bowl. Rub the mixture onto the lamb chops, covering all sides. Let them rest for 10 minutes to absorb the flavors.
2. Heat olive oil in a large skillet over medium-high heat. Cook the lamb chops for about 3 ½ minutes per side, adjusting for your desired doneness. Remove and set aside.
3. In the same pan, sauté shallots until browned. Add balsamic vinegar and deglaze the pan by scraping up any browned bits. Add chicken broth and cook until the sauce reduces by half (about 5 minutes). Remove from heat and stir in the butter.
4. Drizzle the sauce over the lamb chops and serve immediately.

Tips for Success

• Let the lamb chops come to room temperature before cooking for even cooking.
• Use a meat thermometer to check doneness: 130°F for medium-rare, 140°F for medium.
• Flip the potatoes gently to avoid breaking them while roasting.

Why This Recipe Works

• Balanced Flavors: The herb rub complements the richness of the lamb, while the balsamic glaze adds a touch of sweetness and acidity.
• Ease of Preparation: Simple techniques make this an approachable dish for home cooks.
• Versatile Pairing: Roasted potatoes bring a crispy texture and savory flavor that perfectly complements the lamb.

Planning a summer gathering? Pair these lamb chops with our End of Summer Burger for a grilling spread that satisfies everyone.

FAQs About Lamb Chop & Roasted Potatoes

Q1: How do I know when the lamb chops are cooked perfectly?

Use a meat thermometer to check doneness: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well. Let the lamb chops rest for a few minutes before serving.

Q2: Can I prepare the roasted potatoes ahead of time?

Yes, you can cut and season the potatoes a few hours in advance. Store them covered in the refrigerator and roast them just before serving for maximum crispiness.

Q3: What can I substitute for aged balsamic vinegar in the sauce?

If you don’t have aged balsamic vinegar, you can use regular balsamic vinegar with a teaspoon of honey or brown sugar to balance the acidity.