Roasted Lamb Chops & Potatoes with Rosemary

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roasted lamb chops potatoes with rosemary
  • 4Servings


  • About 1  1/2 lbs. fingerling potatoes, sliced lengthwise
  • About 4 tbsp. olive oil
  • 6–8 sprigs rosemary, leaves stripped from stems and coarsely chopped
  • 6 large cloves garlic, crushed
  • 2 lemons—1 thinly sliced, 1 zested (about 1  1/2 tsp.) and juiced (about 1/4 cup)
  • Salt and pepper
  • 8 lamb rib chops (about 1  1/2 lbs. total)
  • 1 tbsp. Dijon mustard
  • 3 tbsp. capers
  • Arugula or watercress, for serving


1. Position a rack in the upper third of the oven; preheat to 475°.

2. In a medium bowl, toss the potatoes with a couple tablespoons olive oil, half the rosemary, half the garlic and the thinly sliced lemon; season with salt and pepper. Spread in a single layer on a rimmed baking sheet, arranging the lemon slices on top of the potatoes to prevent burning. Roast 12 to 15 minutes.

3. Meanwhile, season the lamb chops. In a small bowl, whisk the mustard, 2 tbsp. olive oil, the remaining rosemary, the remaining garlic and the lemon zest; spread the mixture all over the lamb chops.

4. Place the lamb chops on top of the potatoes; sprinkle with the capers. Roast until the potatoes are tender, 12 to 15 minutes. Douse the lamb and potatoes with the lemon juice. Serve with a handful of arugula alongside.