Creamy Garlic Lamb Chops with Potatoes: A Weeknight Treat (Print Version)

Savor tender Creamy Garlic Lamb Chops with Potatoes, a comforting and flavorful dish. Easy to make, perfect for a cozy weeknight meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Mediterranean
Dietary: Meat, Dairy

# Ingredients:

→ Lamb & Potatoes

01 - Lamb Loin Chops (4-6, about 1-inch thick)
02 - Baby Gold Potatoes (1.5 lbs, halved)

→ Creamy Garlic Sauce Essentials

03 - Unsalted Butter (3 tbsp)
04 - Garlic (6-8 cloves, minced)
05 - Dry White Wine (1/2 cup, e.g., Pinot Grigio)
06 - Heavy Cream (1/2 cup)

→ Seasonings & Herbs

07 - Fresh Rosemary (1 tbsp, chopped)
08 - Fresh Thyme (1 tbsp, chopped)
09 - Salt & Black Pepper (to taste)

→ Finishing Touches

10 - Olive oil (for potatoes)

# Instructions:

01 - First things first, let's get those lamb chops ready. Pat them really dry with paper towels—this is crucial for a good sear, trust me, I learned that the hard way when my chops steamed instead of browned! Season them generously with salt and pepper on both sides. For the potatoes, just give them a good wash and halve those baby golds. I usually toss them with a drizzle of olive oil, a pinch of salt, and pepper right on a baking sheet, ready for the oven. This step sets the stage for our delicious Creamy Garlic Lamb Chops with Potatoes.
02 - Pop those seasoned potatoes into a preheated oven at 400°F (200°C) for about 20-25 minutes, or until they’re tender and starting to get a little crispy on the edges. While they’re roasting, your kitchen will start smelling warm and earthy, which is just lovely. This frees up your hands to focus on the lamb chops. I once forgot about them and they were a *little* too crispy, so set a timer! We want perfectly roasted potatoes to go with our Creamy Garlic Lamb Chops with Potatoes.
03 - Now for the main event! Heat a large, heavy-bottomed skillet (cast iron is my favorite for this!) over medium-high heat. Add 1 tablespoon of butter. Once it’s melted and shimmering, sear the lamb chops for 3-4 minutes per side for medium-rare, or longer if you prefer them more done. You want a beautiful golden-brown crust. Don't overcrowd the pan, or they won't sear properly – I usually do this in batches. The sizzle and smell here are just amazing!
04 - Remove the seared lamb chops from the skillet and set them aside on a plate, tented loosely with foil. Don't clean the pan! All those browned bits are flavor gold. Reduce the heat to medium, add the remaining 2 tablespoons of butter to the skillet. Once melted, add your minced garlic, rosemary, and thyme. Sauté for about 1 minute until fragrant. Be careful not to burn the garlic here; I’ve done that before, and it makes the whole sauce bitter, oops!
05 - Pour in the dry white wine (or chicken broth) and scrape up all those delicious browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 2-3 minutes, allowing the alcohol to cook off and the liquid to reduce slightly. Then, stir in the heavy cream. Let the sauce gently simmer for another 3-5 minutes, until it thickens to your liking. Season with salt and pepper to taste. This is where the magic really starts for our Creamy Garlic Lamb Chops with Potatoes!
06 - Return the seared lamb chops to the skillet with the creamy garlic sauce, turning them to coat. Let them warm through for just a minute or two. The sauce will cling beautifully to the chops. Plate the Creamy Garlic Lamb Chops with Potatoes alongside your roasted potatoes, spooning extra sauce over everything. The whole dish just looks so inviting, and the smell? Oh, it’s heavenly. Serve it immediately; those chops are best when they're fresh and juicy!

# Notes:

01 - Don't overcrowd the pan when searing; it prevents that gorgeous crust.
02 - Reheat leftovers gently in a skillet to avoid dry lamb and separated sauce.
03 - If no fresh herbs, dried can work, but use half the amount for the Creamy Garlic Lamb Chops with Potatoes.
04 - Serve immediately to enjoy the lamb at its juiciest and the sauce at its creamiest.

# Equipment Needed:

01 - Large skillet (cast iron recommended)
02 - Baking sheet
03 - Tongs
04 - Meat thermometer

# Nutrition (Per Serving):

Calories: 650
Total Fat: 45g
Total Carbohydrate: 30g
Protein: 35g

Back