Name: Grilled herb lamb chops with buttery red potatoes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz lamb loin chops, 1-inch thick, patted dry; 5 oz red potatoes, halved; 1 tsp extra virgin olive oil; 1 tsp salted butter; 1 clove garlic, minced; 1 tsp fresh rosemary, finely chopped; 1 tbsp fresh thyme, leaves only, chopped; 3/4 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice; 3 1/2 cups water

Nutrition

Per serving

469 calories

Protein: 43g; 36% of calories
Carbs: 26g; 22% of calories
Fat: 22g; 42% of calories

Instructions

Prep 15 min · Cook 20 min

Place the potatoes and water in a medium pot with a pinch of the salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 12 to 15 minutes until fork-tender. Meanwhile, prepare the grill.
In a small bowl, combine the olive oil, garlic, half the rosemary, half the thyme, half the remaining salt, and the pepper. Rub this paste over all sides of the lamb chops and let them sit for 10 minutes while the potatoes finish.
Place the lamb chops on clean, oiled grates over medium-high heat (about 450°F). Grill for 3 to 4 minutes. Flip and grill for 3 to 4 minutes more. Transfer to a plate to rest for 5 minutes. Use a grill pan on the stove if an outdoor grill is unavailable. Done when medium-rare and warm in the center, 145°F.
Drain the potatoes and return them to the warm pot. Toss with the butter, the remaining salt, and the remaining rosemary and thyme. Plate the lamb chops with the potatoes and drizzle the lemon juice over the meat.

Nutrition

Ingredients

Instructions

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