Description
An elegant yet easy dinner of tender broiled lamb chops served with golden roasted potatoes and crisp-tender broccoli, seasoned simply to highlight natural flavors.
Ingredients
1 rack of lamb, frenched (1.5–2 lbs), cut into chops
1 lb baby potatoes, halved if large
4 cups fresh broccoli florets
1 teaspoon granulated garlic (or 4 fresh garlic cloves, minced)
2 teaspoons dried thyme (or 1 tablespoon fresh thyme leaves)
3–4 tablespoons extra virgin olive oil
1 teaspoon kosher salt (or to taste)
Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 400°F (205°C) and line a sheet pan with foil.
- Toss the potatoes with 2 tablespoons olive oil, half of the garlic, salt, and pepper. Roast for 15 minutes.
- While potatoes roast, separate the rack of lamb into individual chops and arrange on a foil-lined pan. Season with remaining olive oil, salt, pepper, and thyme. Let sit at room temperature.
- Remove potatoes from the oven and switch oven to broil.
- Add broccoli to the potato pan and toss with remaining garlic, salt, and pepper.
- Broil lamb chops for about 5 minutes per side for medium-rare, placing vegetables on the lower rack while lamb cooks.
- Remove lamb and let rest for 10 minutes while vegetables finish cooking until tender.
- Serve immediately with roasted potatoes and broccoli.
Notes
Resting the lamb ensures juicy, tender meat.
Add an extra minute per side for medium doneness.
Finish with a squeeze of lemon juice for brightness.
Use uniform vegetable sizes for even roasting.
Nutrition
- Serving Size: 1 plate
- Calories: 560
- Sugar: 4g
- Sodium: 520mg
- Fat: 34g
- Saturated Fat: 10g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 115mg
