Why You’ll Love Broiled Lamb Chops with Roasted Potatoes and Broccoli Recipe

I love this recipe because it feels elegant but comes together quickly. I get beautifully seasoned lamb with crispy edges, golden potatoes, and crisp-tender broccoli all in about half an hour. I also enjoy how everything cooks with simple ingredients that let the natural flavors shine.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 rack of lamb, frenched (about 1.5-2 lbs) – ask your butcher to french it for you
1 lb baby potatoes, halved if large – Yukon Gold or red potatoes work beautifully
4 cups fresh broccoli florets – cut into uniform pieces for even cooking
1 tsp granulated garlic (or 4 fresh garlic cloves, minced) – granulated gives even distribution
2 tsp dried thyme (or 1 tbsp fresh thyme leaves) – the earthy flavor complements lamb perfectly
3 -4 tbsp extra virgin olive oil – choose a good quality oil for the best flavor
Kosher salt to taste – about 1 tsp total
Freshly ground black pepper – always better than pre-ground

Directions

I start by preheating the oven to 400°F and lining a sheet pan with foil. I toss the potatoes with 2 tablespoons of olive oil, half of the garlic, salt, and pepper, then roast them for 15 minutes.

While the potatoes cook, I divide the rack of lamb into individual chops and arrange them on a foil-lined pan. I season the lamb with the remaining olive oil, salt, pepper, and thyme, then let it sit at room temperature.

Once the potatoes have roasted, I remove them from the oven and switch the oven setting to broil. I add the broccoli to the potato pan and toss it with the remaining garlic, salt, and pepper.

I broil the lamb chops for about 5 minutes per side for medium-rare, returning the vegetable pan to the lower rack while the lamb cooks. After broiling, I let the lamb rest for 10 minutes while the vegetables finish cooking until tender.

To serve, I arrange two to three lamb chops per plate with roasted potatoes and broccoli and serve immediately.

Servings and Timing

I usually serve this dish to 4 people. Prep time takes about 10 minutes, cook time is around 25 minutes, and the total time comes to roughly 35 minutes.

Variations

I sometimes add rosemary or oregano to the lamb for a slightly different herbal note. When I want extra color, I mix in cherry tomatoes or carrots with the vegetables. I also enjoy finishing the lamb with a squeeze of lemon juice for brightness.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm everything gently in the oven at a low temperature to keep the lamb from overcooking.

FAQs

What doneness does this cooking time produce?

I find that 5 minutes per side under the broiler gives me medium-rare lamb.

Can I cook the lamb to medium?

I simply add an extra minute per side when I want the lamb more done.

Do I need to rest the lamb?

I always rest the lamb so the juices redistribute and the meat stays tender.

Can I use frozen lamb?

I prefer thawed lamb so it cooks evenly and browns properly.

What potatoes work best?

I like Yukon Gold or red potatoes because they roast beautifully and hold their shape.

Can I use fresh garlic instead of granulated?

I use fresh garlic often, but I watch closely so it doesn’t burn.

Should I trim the lamb myself?

I usually ask my butcher to french the rack for the cleanest presentation.

Can I make this recipe ahead?

I prep the vegetables in advance, but I cook the lamb just before serving.

Is broiling better than pan-searing?

I like broiling because it cooks the lamb quickly and evenly with minimal cleanup.

What should I serve with this?

I enjoy serving it as-is, but a simple salad pairs nicely on the side.

Conclusion

This broiled lamb chops meal is one I return to whenever I want something impressive yet uncomplicated. I love how the tender lamb, crispy potatoes, and roasted broccoli come together into a dinner that feels refined while still being easy enough for a busy night.