Creamy Garlic Lamb Chops with Roasted Potatoes (Print Version)

Hearty Creamy Garlic Lamb Chops with tender potatoes. A flavorful, comforting dish for any night, made with simple ingredients.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Mediterranean
Dietary: Meat, Dairy

# Ingredients:

→ Lamb & Potatoes

01 - Lamb Loin Chops (4-6, about 1-inch thick)
02 - Baby Red Potatoes (1.5 lbs, halved or quartered)

→ Creamy Garlic Sauce Base

03 - Heavy Cream (1 cup)
04 - Chicken Broth (1/2 cup)
05 - Dijon Mustard (1 tbsp)

→ Flavor Powerhouses

06 - Garlic (6-8 cloves, minced)
07 - Fresh Rosemary (1 tbsp, chopped)
08 - Fresh Thyme (1 tbsp, chopped)
09 - Olive Oil (2 tbsp)
10 - Salt and Freshly Ground Black Pepper

→ Fresh Finishes

11 - Fresh Parsley (for garnish, chopped)

# Instructions:

01 - First things first, let's get those lamb chops and potatoes ready. Pat the lamb chops super dry with paper towels; this is crucial for a good sear, trust me. Season them generously with salt and pepper. For the potatoes, toss them with a drizzle of olive oil, a pinch of salt, and pepper in a bowl. Preheat your oven to 400°F (200°C). I usually get a baking sheet lined with parchment paper ready, makes cleanup so much easier. This step always makes my kitchen smell like fresh earth and savory spices, it's a good start to any meal.
02 - Heat a large oven-safe skillet (cast iron is my absolute favorite for this) over medium-high heat with a tablespoon of olive oil until it's shimmering. Carefully place the lamb chops in the hot skillet, making sure not to overcrowd the pan. Sear them for about 3-4 minutes per side until they have a beautiful, golden-brown crust. This is where the magic starts! I once tried to rush this and ended up with pale, sad chops; don't make my mistake. You want that deep, rich color for maximum flavor. Set the seared chops aside on a plate for a moment.
03 - While your skillet is still hot (or use a separate baking sheet), spread out those seasoned potatoes in a single layer. Pop them into the preheated oven. They'll need about 25-30 minutes, or until they're tender and slightly crispy. Give them a shake halfway through so they brown evenly. I usually set a timer and then totally forget about them until the lovely roasted potato smell fills the kitchen, pulling me back from whatever distraction I found. It’s glorious!
04 - Using the same skillet (don't clean it, those browned bits are flavor gold!), reduce heat to medium. Add minced garlic, cook for about a minute until fragrant – avoid burning it! Burnt garlic is a tragedy, I've had that happen. Pour in chicken broth, scraping up delicious bits. Stir in heavy cream, Dijon mustard, chopped rosemary, and thyme. Bring to a gentle simmer, then reduce heat to low and let it thicken slightly, 5-7 minutes. Season with salt and pepper. You want it rich and velvety, perfect for these creamy garlic lamb chops.
05 - Once your potatoes are almost done and your creamy garlic sauce is simmering beautifully, it's time to reunite the lamb. Carefully place the seared lamb chops back into the skillet, nestled into that luscious creamy garlic sauce. You can spoon some of the sauce over the chops to ensure they're coated. If your skillet isn't oven-safe, transfer everything to a baking dish now. This step makes the whole kitchen smell like a fancy restaurant, honestly. I love watching the lamb soak up all that creamy goodness.
06 - Pop the skillet (or baking dish) back into the oven with the potatoes for another 5-10 minutes, or until the lamb chops reach your desired doneness (135-140°F for medium-rare). Once done, remove from the oven and let the lamb rest in the sauce for a few minutes. This resting period is SO important for juicy chops, please don't skip it! Garnish with fresh parsley. The final result should be tender lamb, perfectly roasted potatoes, and a rich, aromatic creamy garlic sauce that you'll want to lick right off the plate. Enjoy your delicious creamy garlic lamb chops!

# Notes:

01 - Searing lamb chops dry is key for a golden crust, a lesson I learned from many failed attempts.
02 - Reheat gently on the stovetop; microwaving the creamy sauce can make it separate, which is a bit sad.
03 - Full-fat coconut milk can substitute heavy cream for a dairy-free creamy sauce, though the flavor shifts slightly.
04 - A sprinkle of fresh parsley and a side of crisp arugula salad really brightens up this rich dish.

# Equipment Needed:

01 - Large oven-safe skillet (cast iron recommended)
02 - baking sheet
03 - tongs
04 - whisk

# Nutrition (Per Serving):

Calories: 650 kcal
Total Fat: 45g
Total Carbohydrate: 30g
Protein: 30g

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