Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 rib lamb chops (1-inch thick; about 2 lb total)
- 1½ tsp kosher salt + more to taste, 1 tsp black pepper
- 2 tbsp olive oil (for lamb), 2 tbsp unsalted butter
- 2 garlic cloves (smashed), 2 fresh rosemary sprigs
- 1½ lb baby Yukon gold potatoes, 3 tbsp olive oil
- 1 tsp kosher salt, ½ tsp black pepper, ½ tsp smoked paprika (optional)
- 1 cup finely chopped parsley, 1 small shallot (minced)
- Zest of 1 lemon + 2 tbsp lemon juice
- 1 small garlic clove (grated), ¼ cup extra-virgin olive oil, pinch red pepper flakes
Do This
- 1) Heat oven to 450°F. Parboil potatoes in salted water for 10 minutes; drain and let steam-dry.
- 2) Toss potatoes with 3 tbsp olive oil, 1 tsp salt, ½ tsp pepper, and paprika; roast 25 minutes, flipping halfway.
- 3) Stir together parsley, shallot, grated garlic, lemon zest/juice, EVOO, red pepper flakes, and salt; set aside.
- 4) Pat lamb dry; season with 1½ tsp salt and 1 tsp pepper; rub with 2 tbsp olive oil. Rest 15 minutes.
- 5) Sear chops in a hot skillet over medium-high, 2 minutes per side.
- 6) Lower heat; add butter, smashed garlic, and rosemary. Baste 1–2 minutes until 125–130°F (medium-rare).
- 7) Rest 5 minutes. Serve lamb with parsley–lemon salsa and crispy potatoes; add flaky salt and lemon wedges.
Why You’ll Love This Recipe
- Buttery, garlic-and-rosemary-basted lamb chops with a deep golden crust.
- A bright parsley–lemon salsa that cuts through the richness and wakes up every bite.
- Crispy, fluffy-centered potatoes you can roast while the lamb sears.
- Restaurant-worthy results with simple, weeknight-friendly steps.
Grocery List
- Produce: Baby Yukon gold potatoes, flat-leaf parsley, lemon, garlic, shallot, fresh rosemary.
- Dairy: Unsalted butter.
- Pantry: Lamb rib chops, extra-virgin olive oil, kosher salt, black pepper, red pepper flakes, smoked paprika (optional), flaky sea salt (for finishing).
Full Ingredients
For the Lamb
- 8 rib lamb chops, 1-inch thick (about 2 lb total), patted very dry
- 1½ tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 garlic cloves, lightly smashed
- 2 fresh rosemary sprigs
- Lemon wedges and flaky sea salt, for serving
For the Crispy Potatoes
- 1½ lb baby Yukon gold potatoes
- 3 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ½ tsp smoked paprika (optional)
For the Parsley–Lemon Salsa
- 1 cup finely chopped flat-leaf parsley (lightly packed)
- 1 small shallot, minced (about 2 tbsp)
- 1 small garlic clove, grated or very finely minced
- Zest of 1 lemon + 2 tbsp fresh lemon juice
- ¼ cup extra-virgin olive oil
- Pinch red pepper flakes
- Kosher salt, to taste (start with ¼ tsp)
Step-by-Step Instructions
Step 1: Preheat and parboil the potatoes
Preheat the oven to 450°F. Line a rimmed baking sheet with parchment. Place the potatoes in a pot, cover with cold water by 1 inch, and add 1 tbsp kosher salt. Bring to a boil, then simmer for 10 minutes until just fork-tender at the edges. Drain well and let the potatoes steam-dry in the colander for 2–3 minutes.
Step 2: Rough up and roast the potatoes
Return the potatoes to the empty pot and shake vigorously to rough up the surfaces (this helps them crisp). Toss with 3 tbsp olive oil, 1 tsp salt, ½ tsp pepper, and smoked paprika if using. Spread on the prepared sheet, cut sides down if halved. Roast for 15 minutes, flip, then roast 10–12 minutes more until deep golden and crisp. Keep warm.
Step 3: Make the parsley–lemon salsa
In a bowl, combine the chopped parsley, minced shallot, grated garlic, lemon zest, and lemon juice. Whisk in ¼ cup extra-virgin olive oil. Add a pinch of red pepper flakes and salt to taste. Let sit 10 minutes to mellow while you cook the lamb.
Step 4: Season the lamb chops
Pat the lamb chops very dry. Season all over with 1½ tsp kosher salt and 1 tsp black pepper, then rub with 2 tbsp olive oil. Let stand at room temperature for 15 minutes to take the chill off and help the seasoning penetrate.
Step 5: Sear and baste the lamb
Heat a large heavy skillet (cast iron works best) over medium-high until hot. Lay in the chops without crowding and sear for about 2 minutes per side until richly browned. Reduce heat to medium, add the butter, smashed garlic, and rosemary. Tilt the pan and spoon the foaming butter over the chops for 1–2 minutes until the centers reach 125–130°F for medium-rare (about 4–6 minutes total for 1-inch chops). Quickly sear the fat cap by holding each chop on its side for 20–30 seconds.
Step 6: Rest the lamb and finish the potatoes
Transfer chops to a warm plate and rest 5 minutes so the juices settle. If needed, give the potatoes an extra 3–5 minutes in the oven to re-crisp. Taste and season with a pinch of flaky salt.
Step 7: Plate and serve
Pile the crispy potatoes on a large platter. Arrange the lamb chops on top and spoon over plenty of parsley–lemon salsa. Serve with lemon wedges and a final sprinkle of flaky sea salt. Eat immediately while everything is hot and crisp.
Pro Tips
- Dry equals crisp and brown: Pat lamb thoroughly dry and let potatoes steam off excess moisture before roasting.
- Get the pan properly hot: A ripping-hot skillet gives you that fast, flavorful crust without overcooking the center.
- Baste off the heat spike: Lower the heat before adding butter so the garlic and rosemary perfume the butter without burning.
- Use a thermometer: Pull lamb at 125–130°F for medium-rare; it will rise a few degrees as it rests.
- Don’t crowd the pan: Sear in two batches if needed; crowded chops will steam and won’t brown properly.
Variations
- Minted Salsa: Swap half the parsley for fresh mint and add 1 tsp honey to the salsa for a subtly sweet, herbaceous twist.
- Italian-Style Salsa Verde: Stir in 1 tbsp chopped capers, 2 anchovy fillets (minced), and 1 tsp Dijon to the salsa for briny depth.
- Grilled Lamb Chops: Grill over medium-high (450–500°F) 2–3 minutes per side. Melt the butter with garlic and rosemary in a small pan and brush on as they finish.
Storage & Make-Ahead
Make the parsley–lemon salsa up to 2 days in advance; refrigerate and bring to room temperature before serving. Parboil potatoes up to 24 hours ahead; drain, cool, and refrigerate—then oil and roast just before eating. Cooked lamb chops are best fresh but keep, tightly wrapped, up to 3 days; reheat gently at 275°F until warmed through or slice cold for salads. Potatoes re-crisp at 425°F for 8–10 minutes. Freezing is not recommended for best texture.
Nutrition (per serving)
Approx. 760 calories; 51 g fat; 35 g carbohydrates; 34 g protein; 4 g fiber; 860 mg sodium. Values are estimates and will vary based on exact ingredients and portion sizes.
