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Herb Butter Lamb Chops with Roasted Potatoes & Garden Salad

A timeless dish featuring tender lamb loin chops enhanced by a fragrant herb butter, paired with crispy roasted potatoes and a refreshing garden salad.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Lamb Chops
  • 4 pieces lamb loin chops Look for vibrant color and even marbling.
  • 2 tbsp olive oil For marinating the lamb.
  • 3 cloves garlic, minced
  • 1 tbsp fresh rosemary, chopped
  • 1 tsp fresh thyme leaves
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp butter
For the Roasted Potatoes
  • 1.5 lbs baby potatoes, quartered
  • 2 tbsp olive oil For the potatoes.
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
For the Garden Salad
  • 1 cup lettuce leaves
  • 1 cucumber sliced
  • 1 cup cherry tomatoes, halved
  • 1/4 piece red onion, sliced into rings
  • 1 tbsp olive oil For the salad.
  • 1 tbsp lemon juice
  • to taste salt and pepper

Method
 

Preparation
  1. Rub the lamb chops with olive oil, minced garlic, rosemary, thyme, salt, and pepper. Let them come to room temperature.
  2. In a large bowl, toss quartered baby potatoes with olive oil, garlic powder, oregano, salt, and pepper until well-coated.
Cooking
  1. Preheat the oven to 425°F (220°C) and spread the seasoned potatoes on a baking sheet, roasting for 35-40 minutes until golden and tender.
  2. Heat a skillet over medium-high heat and sear the lamb chops for 3-4 minutes on each side until browned.
  3. Add butter to the skillet and baste the chops with the melted herb butter to enhance flavor.
Salad Preparation
  1. In a bowl, combine lettuce, cucumber, cherry tomatoes, and red onion. Drizzle with olive oil and lemon juice, then season with salt and pepper.
Serving
  1. Plate the lamb chops alongside the roasted potatoes and salad, spooning any remaining herb butter over the chops before serving.

Notes

Refrigerate leftovers in an airtight container for up to three days. For freezing, store in a freezer-safe container for up to three months.