Roasted Lamb Chops with Potatoes and Rosemary

Ingredients

• 8 chops lamb chops
• 1.5 lb baby potatoes
• 2 tbsp fresh rosemary
• 4 cloves garlic
• 3 tbsp olive oil
• 1.5 tsp salt
• 1 tsp black pepper

Instructions

1. 1

   Preheat oven to 425°F. Halve the 1.5 lb baby potatoes and mince the 4 garlic cloves. Pat the 8 lamb chops dry with paper towels.

2. 2

   In a large bowl, toss the potatoes with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and half the minced garlic. Spread them in a single layer on a rimmed baking sheet.

3. 3

   Rub the lamb chops with the remaining 1 tbsp olive oil, 1/2 tsp salt, 1/2 tsp black pepper, and the rest of the garlic. Place the chops on top of the potatoes.

4. 4

   Sprinkle the 2 tbsp chopped rosemary over everything. Roast for 20 minutes, until the potatoes are tender and the lamb is browned at the edges.

5. 5

   For medium-rare, remove the lamb when an instant-read thermometer reads 135°F, about 20-25 minutes total. Let rest 5 minutes before serving.

6. 6

   Serve the chops with the potatoes, spooning any pan juices over the top.

Tools you’ll need

• rimmed baking sheet
• large bowl
• knife
• cutting board
• instant-read thermometer

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