Ingredients
For the Lamb Chops
- 8 lamb rib chops (or lamb loin chops)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon butter (for finishing)
For the Roasted Potatoes and Radishes
- 1 lb baby potatoes, halved
- 1 bunch radishes, trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
For Garnish (Optional)
- Fresh parsley, chopped
- Lemon wedges
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with oil.
In a large bowl, toss the baby potatoes and radishes with olive oil, garlic powder, oregano, salt, black pepper, and smoked paprika. Spread them out evenly on the prepared baking sheet, ensuring they are in a single layer for even roasting.
Place the baking sheet in the oven and roast for 25-30 minutes, flipping halfway through, until the potatoes are golden brown and crispy, and the radishes are tender.
While the vegetables are roasting, season the lamb chops with salt, black pepper, garlic, rosemary, and thyme. Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil.
Once the skillet is hot, sear the lamb chops for 2-3 minutes per side, until a golden crust forms. Reduce the heat to low, add 1 tablespoon of butter, and baste the chops by spooning the melted butter over them for an additional 1-2 minutes.
Remove the lamb chops from the skillet and let them rest for 5 minutes. This allows the juices to redistribute, keeping the meat tender and juicy.
Divide the roasted potatoes and radishes onto plates, top with lamb chops, and garnish with fresh parsley and a squeeze of lemon juice for extra brightness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 520
- Sugar: 4g
- Fat: 30g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 35g