Tender Garlic Butter Lamb Chops with a creamy Cheesy Potato Bake. A hearty, comforting meal that brings back fond kitchen memories and satisfies every time.
→ For the Lamb Chops
01
Lamb Loin Chops (4-6, about 1-inch thick)
02
Unsalted Butter (4 tbsp)
03
Garlic (4-5 cloves, minced)
04
Fresh Rosemary (1 tbsp, chopped)
05
Fresh Thyme (1 tbsp, chopped)
06
Salt & Black Pepper (to taste)
→ For the Cheesy Potato Bake
07
Russet Potatoes (4 large, peeled and thinly sliced)
08
Heavy Cream (2 cups)
09
Garlic (2 cloves, minced)
10
Gruyère Cheese (1 cup, shredded)
11
Parmesan Cheese (1/2 cup, grated)
12
Nutmeg (1/4 tsp, freshly grated)
13
Salt & Black Pepper (to taste)
→ Finishing Touches
14
Fresh Parsley (for garnish, optional)
Step 01
First things first, get those potatoes ready! Peel your russets and slice them super thin, like, paper-thin if you can manage it. A mandoline makes this a breeze, but a sharp knife and a bit of patience work too. I always lay them out on a clean kitchen towel to pat them dry, this helps prevent a watery bake later on. This is where I tend to get a bit messy, potato starch everywhere, honestly!
Step 02
Preheat your oven to 375°F (190°C). In a large bowl, whisk together the heavy cream, minced garlic (the potato garlic!), nutmeg, a good pinch of salt, and a generous grind of black pepper. Grab a 9x13 inch baking dish and start layering your sliced potatoes, overlapping them slightly. After each layer, sprinkle with a mix of the Gruyère and Parmesan, then pour some of that creamy mixture over. Keep going until all the potatoes are used up, ending with a final layer of cheese. I always press down gently to make sure the cream gets everywhere. Sometimes I get a little too excited with the cheese, but hey, no regrets!
Step 03
Cover the baking dish loosely with foil and pop it into the preheated oven for about 45 minutes. This initial bake is crucial for getting the potatoes tender. While it's baking, your kitchen will start to smell absolutely divine, that cheesy, garlicky warmth is just... mmm! After 45 minutes, remove the foil and let it bake for another 20-25 minutes, or until the top is golden brown and bubbly. You want that glorious, crusty cheese layer!
Step 04
While the potatoes are doing their thing, let's get those lamb chops ready. Pat them really, really dry with paper towels – this is key for a good sear! Season both sides generously with salt and black pepper. In a small bowl, melt your butter, then stir in the minced garlic (for the lamb!), chopped rosemary, and thyme. This is your flavor powerhouse, don't skimp on the herbs. I once forgot to pat the lamb dry and got a sad, steamed chop instead of a beautiful crust. Learn from my mistakes, friends!
Step 05
Heat a heavy-bottomed skillet (cast iron is my favorite for this!) over medium-high heat until it's sizzling hot. Add a tiny splash of high-smoke-point oil if you like, then carefully place your lamb chops in the pan. Sear for 2-3 minutes per side for medium-rare, or longer if you prefer them more done. You're looking for a beautiful, golden-brown crust. Don't overcrowd the pan, work in batches if you need to, or the temperature will drop and they won't sear properly. I've definitely tried to squeeze too many in before, resulting in uneven cooking!
Step 06
Once seared, reduce the heat to medium-low. Pour that fragrant garlic herb butter mixture over the chops. Baste them for another minute or two, letting that garlicky goodness seep into every crevice. The smell at this stage is absolutely intoxicating, a real moment of culinary triumph, honestly. The chops should be beautifully golden, glistening with butter, and smelling incredible. You'll know they're done when they feel firm to the touch but still have a little give for medium-rare. Let them rest for 5 minutes before serving, this keeps them juicy!
