Roasted Lamb Chops with Potatoes and Onions

Description:

This classic dish features tender, herb-crusted lamb chops roasted to perfection alongside golden potatoes and caramelized onions. With minimal prep and maximum flavor, this hearty meal is perfect for family gatherings or a special weekend dinner.

Origin:

Rooted in Mediterranean cuisine, roasted lamb is a staple that highlights bold herbs, olive oil, and fresh ingredients. Paired with potatoes and onions, this dish offers a comforting and rustic balance of flavors.

Ingredients (Serves 4):

For the Lamb Chops:

• Lamb chops: 8 (about 1-inch thick)
• Olive oil: 2 tbsp
• Garlic: 3 cloves, minced
• Fresh rosemary: 2 tbsp, chopped
• Fresh thyme: 1 tbsp, chopped
• Lemon zest: 1 tsp
• Salt and black pepper: To taste

For the Vegetables:

• Potatoes: 1½ lbs, cut into 1-inch chunks
• Onions: 2 large, sliced
• Olive oil: 3 tbsp
• Paprika: 1 tsp
• Garlic powder: 1 tsp
• Salt and black pepper: To taste

Optional Ingredients:

• Cherry tomatoes: 1 cup, halved (for a burst of freshness)
• Feta cheese: ½ cup, crumbled (for garnish)

Instructions:

Step 1: Marinate the Lamb Chops

1. In a small bowl, mix olive oil, minced garlic, rosemary, thyme, lemon zest, salt, and pepper.
2. Rub the mixture all over the lamb chops. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.

Step 2: Prepare the Vegetables

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the potatoes and onions with olive oil, paprika, garlic powder, salt, and pepper. Spread them out on a large baking sheet or roasting pan in a single layer.

Step 3: Roast the Vegetables

1. Roast the potatoes and onions in the oven for 20 minutes. Stir to ensure even cooking.

Step 4: Roast the Lamb Chops

1. Remove the lamb chops from the refrigerator to bring them to room temperature.
2. Place the lamb chops on the same baking sheet with the partially roasted vegetables or a separate rack above them.
3. Roast for an additional 10-15 minutes for medium-rare (135°F/57°C internal temperature), or longer for your preferred doneness. Flip the lamb chops halfway through cooking.

Step 5: Broil for Extra Crispness (Optional)

1. For a caramelized finish, broil the lamb chops and vegetables for 2-3 minutes, keeping a close eye to avoid burning.

Step 6: Serve

1. Arrange the lamb chops and roasted vegetables on a platter. Garnish with fresh rosemary or thyme, and add cherry tomatoes or feta cheese if desired.

Tips for Success:

• Room Temperature Meat: Allow lamb chops to come to room temperature before cooking for even roasting.
• Herb Substitute: If fresh rosemary and thyme aren’t available, dried herbs work well; just use half the amount.
• Crispier Potatoes: Spread the potatoes out to avoid overcrowding for a crispier texture.

Recommendations:

• Pairing Suggestions: Serve with a side of tzatziki, a Greek salad, or crusty bread.
• Wine Pairing: A robust red wine, like Cabernet Sauvignon or Syrah, complements the rich flavors of lamb.

Nutrition (Per Serving):

• Calories: ~550
• Protein: 32 g
• Fat: 35 g
• Carbohydrates: 28 g
• Sugar: 5 g
• Sodium: 520 mg

This Roasted Lamb Chops with Potatoes and Onions recipe delivers elegance and comfort in every bite. With its flavorful herbs and perfectly roasted vegetables, it’s a timeless dish that will impress your guests!