Description
This elegant yet easy dish pairs juicy, pan-seared garlic herb lamb chops with crispy roasted potatoes and tender broccoli florets. The marinade infuses the lamb with fresh rosemary, thyme, garlic, and lemon, creating a deeply aromatic flavor. It’s a perfect weeknight treat or a crowd-pleasing dinner for special occasions.
Servings
Serves 4
Ingredients
For the Lamb Chops
8 lamb loin chops (about 1–1.25 inches thick)
4 cloves garlic, minced
2 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme, chopped
1 lemon – zest + 1 tbsp juice
3 tbsp olive oil
1 tsp salt
½ tsp black pepper
Optional: ½ tsp paprika
For the Roasted Potatoes
1.5 lbs baby potatoes, halved
2 tbsp olive oil
1 tsp garlic powder
1 tsp dried oregano
Salt & pepper to taste
For the Roasted Broccoli
1 large broccoli head, cut into florets
1.5 tbsp olive oil
½ tsp salt
¼ tsp pepper
½ tsp lemon juice (optional)
Instructions
1. Marinate the Lamb
In a bowl, mix garlic, rosemary, thyme, lemon zest, lemon juice, olive oil, salt, and pepper.
Coat lamb chops thoroughly in mixture.
Let marinate at least 30 minutes (or up to 12 hours in the fridge).
2. Roast the Potatoes
Preheat oven to 425°F (220°C).
Toss potatoes with olive oil, garlic powder, oregano, salt, and pepper.
Spread on a baking sheet in a single layer.
Roast 25 minutes, tossing halfway, until golden and crisp.
3. Roast the Broccoli
On another sheet pan, toss broccoli with olive oil, salt, pepper.
Roast for 15–18 minutes or until tips are slightly charred.
Optional: Toss with a splash of lemon juice before serving.
4. Sear the Lamb Chops
Heat a cast-iron skillet or heavy pan over medium-high heat.
Drizzle in a little oil.
Sear lamb chops 3–4 minutes per side for medium-rare, or until desired doneness.
Let rest 5 minutes before serving.
5. Serve
Plate lamb chops alongside roasted potatoes and broccoli. Spoon pan juices over chops if desired.
Chef’s Notes & Tips
For extra flavor: Add a tablespoon of butter to the pan and baste the lamb during the last 1–2 minutes of searing.
Internal temperature guide:
Rare: 120–125°F
Medium-rare: 130–135°F
Medium: 140–145°F
Avoid overcooking lamb—it dries quickly.
Potato substitute: Sweet potatoes, carrots, or parsnips roast beautifully.
Make it a meal prep option: Lamb reheats well when wrapped in foil and warmed at low heat.
Nutritional Information (Per Serving)
Approximate values:
Calories: ~620
Protein: 38g
Carbohydrates: 38g
Fat: 36g
Fiber: 6g
Sodium: 550mg
(Values vary with portion sizes and marinating ingredients retained after cooking.)
Health Benefits
Lamb contains high-quality protein, B12, zinc, and iron, supporting muscle growth and energy metabolism.
Broccoli is rich in vitamin C, vitamin K, antioxidants, and fiber—excellent for immunity and digestion.
Potatoes provide potassium and slow-digesting carbs for sustained energy.
Herbs & garlic offer anti-inflammatory and immune-supporting compounds.
Frequently Asked Questions (Q&A)
Q: Can I use dried herbs instead of fresh?
Yes—use ⅓ the amount because dried herbs are more concentrated.
Q: Can I grill the lamb chops?
Absolutely! Grill over medium-high heat for 3–4 minutes per side.
Q: Can I use lamb shoulder chops instead of loin chops?
Yes, but they require a longer, slower cook to become tender.
Q: Can the potatoes and broccoli roast together?
Only if the potatoes are par-cooked or cut smaller—they take longer than broccoli.