Tender Garlic Butter Lamb Chops & Cheesy Potato Bake (Print Version)

Savor tender garlic butter lamb chops paired with a creamy, cheesy potato bake. A comforting, hearty meal for any night, full of flavor and warmth.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 75 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Gluten-Free (check ingredients), Contains Dairy

# Ingredients:

→ Main Stars

01 - 4-6 Lamb Loin Chops (about 1-inch thick)
02 - 4 large Russet Potatoes (about 2 lbs)
03 - 2 cups Heavy Cream
04 - 1.5 cups Cheddar Cheese (shredded)

→ Flavor Boosters & Aromatics

05 - 6-8 cloves Garlic (minced)
06 - 6 tbsp Unsalted Butter
07 - 2 sprigs Fresh Rosemary
08 - 2 sprigs Fresh Thyme
09 - 1 tsp Dijon Mustard

→ Seasonings

10 - Salt (to taste)
11 - Black Pepper (to taste)
12 - 1 tsp Smoked Paprika

→ Finishing Touches

13 - Fresh Parsley (chopped, for garnish)

# Instructions:

01 - First things first, get those potatoes ready for our cheesy potato bake. Peel and thinly slice your Russet potatoes, aiming for about 1/8-inch thick. I usually use a mandoline for this because, let’s be real, uniform slices mean even cooking, and who wants crunchy spots in their creamy bake? If you don't have one, just take your time with a sharp knife. This is where I always forget to salt the water if I were boiling them, but we're baking, so no worries there! Just rinse them quickly and pat them dry; excess moisture is the enemy of crispy-edged, tender potatoes.
02 - Preheat your oven to 375°F (190°C). In a large bowl, whisk together the heavy cream, half of the minced garlic, salt, pepper, and a pinch of smoked paprika. Now, layer about a third of your sliced potatoes in a buttered 9x13 inch baking dish. Sprinkle with a third of the shredded cheddar. Repeat these layers twice more, finishing with cheese on top. This layering is key for that gooey, melty goodness. I once just dumped everything in, and it worked… kinda, but the layers make it so much more appealing and ensure every bite is perfectly cheesy. Cover it with foil, we're going for soft first!
03 - Pop that covered potato bake into the preheated oven for 30 minutes. This initial bake helps the potatoes steam and become tender. You’ll start to smell that amazing garlic and cream aroma wafting through your kitchen, which, honestly, is half the joy of cooking! After 30 minutes, remove the foil, and let it bake for another 15-20 minutes, or until the top is golden brown and bubbly. If it starts to get too dark, just loosely tent it with foil again. This is where the magic happens, watching that cheese melt and bubble is so satisfying!
04 - While the potatoes are doing their thing, let’s get those garlic butter lamb chops ready. Pat your lamb chops very dry with paper towels – this is critical for a good sear! Season them generously on both sides with salt, pepper, and smoked paprika. In a small bowl, mix the Dijon mustard with a tiny bit of olive oil (maybe a teaspoon) and brush it lightly over the chops. This helps with flavor and encourages a beautiful crust. I’ve definitely skipped the patting-dry step before, and the lamb just steamed instead of searing, which was a total oops moment.
05 - Heat 2 tablespoons of butter and a swirl of olive oil in a large oven-safe skillet (cast iron is my favorite for this!) over medium-high heat until shimmering. Once hot, add the lamb chops to the skillet. Don’t overcrowd the pan, or they won’t sear properly; cook in batches if you need to. Sear for 2-3 minutes per side for a nice crust. The kitchen will smell incredible at this point, that rich lamb aroma mingling with butter is just *chef's kiss*! You're building flavor here, so don't rush it.
06 - Once seared, reduce heat to medium-low. Add the remaining butter, the rest of the minced garlic, fresh rosemary, and fresh thyme to the skillet. Tilt the pan slightly and, using a spoon, continuously baste the lamb chops with the fragrant garlic butter for another 2-4 minutes, flipping once. This infuses them with incredible flavor and helps them cook through to your desired doneness (130-135°F for medium-rare). Remove from skillet, tent with foil, and let them rest for 5-10 minutes. That rest is crucial for juicy lamb, seriously, don't skip it! Then, plate your Garlic Butter Lamb Chops & Cheesy Potato Bake and garnish with fresh parsley.

# Notes:

01 - Always pat your lamb chops bone-dry before searing; moisture is the enemy of a good crust, I learned that the hard way.
02 - Freshly shredded cheese for the cheesy potato bake melts so much better than pre-shredded, trust me on this one!
03 - Don't overcrowd the pan when searing the lamb, otherwise, they'll steam instead of getting that beautiful brown sear.
04 - Let the lamb rest for 5-10 minutes after cooking; this ensures they stay juicy and tender.

# Equipment Needed:

01 - 9x13 inch baking dish
02 - Large oven-safe skillet (cast iron recommended)
03 - Mandoline or sharp knife
04 - Large bowl
05 - Whisk
06 - Meat thermometer (optional but recommended)

# Nutrition (Per Serving):

Calories: 750 kcal
Total Fat: 55g
Total Carbohydrate: 35g
Protein: 30g

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