Garlic Herb Lamb Chops & Crispy Potatoes
Garlic Herb Lamb Chops & Crispy Potatoes features perfectly seared lamb chops seasoned with fresh garlic, rosemary, thyme, and paprika, served alongside golden roasted potato wedges and a bright fresh salad. This elegant yet simple meal comes together in under 45 minutes, making it ideal for impressing guests or enjoying a special weeknight dinner at home.
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Servings: 4 servings
Ingredients
- 6 lamb chops about 1.5 inches thick for even cooking
- 6 medium potatoes cut into wedges for maximum crispiness
- 4 tablespoons olive oil divided between the lamb and potatoes
- 3 garlic cloves minced
- 1 teaspoon dried rosemary a classic pairing with lamb
- 1 teaspoon dried thyme adds earthy depth
- 1 teaspoon paprika optional but adds a subtle warmth and color
- 1 teaspoon salt adjust to taste
- 1 teaspoon black pepper freshly ground preferred
- 1 cup lettuce any variety you prefer
- 1 cucumber sliced for freshness
- 1 cup cherry tomatoes halved
- 1 red onion sliced thin for a mild bite
Instructions
- Prepare the Lamb: Pat the lamb chops dry with paper towels, then combine the minced garlic, rosemary, thyme, paprika, salt, and pepper in a small bowl. Rub this mixture evenly over both sides of each lamb chop, pressing gently so it adheres well.
- Heat the skillet: Place a large cast iron or stainless steel skillet over medium-high heat and add 2 tablespoons of olive oil. Once the oil is shimmering and just beginning to smoke, you're ready to cook.
- Sear the lamb: Carefully place the lamb chops in the hot skillet without moving them for the first 3-4 minutes to develop a golden crust. Flip each chop and cook for another 3-4 minutes for medium-rare doneness (internal temperature around 130-135°F). If you prefer them more well-done, add 1-2 minutes per side.
- Rest the meat: Transfer the cooked lamb chops to a warm plate and cover loosely with foil. Let them rest for 5 minutes so the juices redistribute, keeping the meat tender and moist.
- Prepare potatoes: Heat your oven to 425°F. Toss the potato wedges with the remaining 2 tablespoons of olive oil, salt, and pepper on a large baking sheet in a single layer.
- Roast until golden: Bake for 20-25 minutes, stirring halfway through, until the potatoes are golden brown and crispy on the outside while remaining tender inside.
- Arrange the base: Divide the crispy potato wedges among four serving plates, placing them on one side or in the center.
- Position the lamb: Lean two lamb chops against or on top of the potatoes on each plate, showing off their beautiful crust.
- Add the salad: Toss together the lettuce, cucumber, cherry tomatoes, and red onion with a drizzle of olive oil and a pinch of salt. Arrange a generous handful beside the lamb and potatoes.
- Serve immediately: Bring the plates to the table while everything is still warm, and enjoy this Mediterranean-inspired feast.