One-Pan Lamb Chops with Rosemary Roasted Potatoes
This elegant one-pan meal features succulent, herb-crusted lamb chops nestled among crispy, golden-brown roasted potatoes for a restaurant-quality dinner with minimal cleanup.
Ingredients
Ingredients
- 8 pieces Lamb Loin Chops about 1-inch thick, room temperature
- 1.5 lb Baby Yukon Gold Potatoes halved or quartered into bite-sized pieces
- 3 tbsp Extra Virgin Olive Oil divided
- 4 cloves Garlic minced
- 2 tbsp Fresh Rosemary finely chopped
- 1 tsp Dried Oregano
- 1 tsp Sea Salt plus more to taste
- 0.5 tsp Black Pepper freshly cracked
- 1 tbsp Lemon Juice freshly squeezed
- 1 tsp Lemon Zest
Notes
Store leftovers in an airtight container for up to 3 days. For the best texture, reheat in a 350°F oven until the potatoes crisp up again. You can substitute the lamb chops with lamb rib chops, but reduce the meat cooking time by 4-5 minutes as they are thinner. Serve with a side of steamed asparagus or a fresh Greek salad.