Name: Grilled herb lamb chops
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz lamb loin chops, 1-inch thick, patted dry; 5 oz red potatoes, cut into 1-inch wedges; 1 1/2 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tsp fresh rosemary, finely chopped; 1 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice

Nutrition

Per serving

456 calories

Protein: 43g; 37% of calories
Carbs: 26g; 23% of calories
Fat: 20g; 40% of calories

Ingredients

8 items

Instructions

Prep 20 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes with half the olive oil, one third of the salt, and half the pepper. Roast for 30 minutes until tender and browned, flipping once halfway.
While the potatoes roast, whisk the remaining olive oil, minced garlic, half the chopped rosemary, half the remaining salt, half the pepper, and half the lemon juice in a bowl to make a paste. Rub the paste over both sides of the lamb chops and let marinate at room temperature for 15 minutes.
Preheat a grill pan over medium-high heat. Wipe any large chunks of garlic off the lamb to prevent burning. Cook the chops for 4 minutes, flip, and cook for 4 minutes more. Done when 145°F and opaque in the center.
Remove the lamb from the heat and let rest for 5 minutes. While the lamb rests, pull the potatoes from the oven and toss them with the remaining rosemary and salt. Squeeze the remaining lemon juice over the lamb and potatoes just before serving.

Nutrition

Ingredients

Instructions

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