Roasted Lamb Chops & Potatoes with Rosemary

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 1 1/2 lbs. fingerling potatoes, sliced lengthwise
  • 4 tbsp. olive oil
  • 6-8 sprigs rosemary, leaves stripped and chopped
  • 6 large garlic cloves, crushed
  • 2 lemons (1 thinly sliced, 1 zested and juiced)
  • Salt and pepper
  • 8 lamb ribs
  • 1 tbsp. Dijon
  • 3 tbsp. capers
  • Arugula, for serving

Directions

  1. Position a rack in the upper third of the oven; preheat to 475.

  2. In a medium bowl, toss the potatoes with a couple tbsp. olive oil, half the rosemary, half the garlic and the thinly sliced lemon; season with salt and pepper. Spread in a single layer on a rimmed baking sheet, arranging the lemon slices on top of the potatoes to prevent burning. Roast 12-15 minutes.

  3. Meanwhile, season the lamb chops. In a small bowl, whisk the mustard, 2 tbsp. olive oil, remaining rosemary, remaining garlic and the lemon zest; spread the mixture all over the lamb chops.

  4. Place the lamb chops on top of the potatoes; sprinkle with the capers. Roast until the potatoes are tender, 12-15 minutes. Douse the lamb and potatoes with the lemon juice. Serve with a handful of arugula alongside.

Email to a friend | Print this recipe | Back