Honey Mustard Lamb Chops and Potatoes Skillet: Tender & Easy (Print Version)

Easy Honey Mustard Lamb Chops & Potatoes Skillet: Your quick one-pan dinner solution! Enjoy tender lamb, crispy potatoes, and a tangy sauce tonight.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free (check broth)

# Ingredients:

→ Main Event Ingredients

01 - 4-6 lamb loin chops (about 1-1.5 lbs total)
02 - 1.5 lbs baby potatoes, halved or quartered if large

→ Honey Mustard Magic

03 - 1/4 cup Dijon mustard
04 - 2 tablespoons honey
05 - 2 cloves garlic, minced
06 - 1/4 cup chicken broth (or dry white wine)

→ Aromatics & Seasonings

07 - 2 tablespoons olive oil, divided
08 - 1 tablespoon fresh rosemary, chopped
09 - Salt and freshly ground black pepper, to taste

# Instructions:

01 - First, get those potatoes ready. I usually give them a good scrub and halve any larger ones so they cook evenly. Toss them with a drizzle of olive oil, salt, and pepper right in the skillet. For the lamb chops, pat them super dry – this is critical for a good sear, trust me! Season them generously with salt and pepper. I always forget to pat them dry, and then I get annoyed when they steam instead of sear. Oops.
02 - Push those seasoned potatoes to one side of your large oven-safe skillet. Drizzle a little more olive oil on the empty side and get it nice and hot over medium-high heat. Sear your lamb chops for about 2-3 minutes per side until they're beautifully browned. Don't overcrowd the pan, or they won't get that lovely crust. This is where the kitchen starts smelling incredible!
03 - While the lamb is searing, whisk together the Dijon mustard, honey, minced garlic, and a splash of chicken broth in a small bowl. This sauce is the heart of our Honey Mustard Lamb Chops and Potatoes Skillet, so take a moment to really get it smooth. I've rushed this part before, and ended up with lumpy sauce – not the end of the world, but not ideal!
04 - Once the lamb chops are seared, arrange them evenly among the potatoes in the skillet. Pour that glorious honey mustard sauce all over the lamb and potatoes. Sprinkle with fresh rosemary. Pop the whole skillet into a preheated oven (around 400°F/200°C). This is where everything comes together and the potatoes get perfectly roasted.
05 - Roast for about 15-20 minutes, or until the lamb chops reach your desired doneness (130-135°F for medium-rare, 140-145°F for medium). The potatoes should be fork-tender and slightly crispy. I always sneak a potato out to test it, honestly. Be careful not to overcook the lamb, it can get tough pretty quickly, and nobody wants that!
06 - Once cooked, remove the skillet from the oven. This is the hardest part, but so important: let the lamb chops rest for 5-10 minutes. This allows the juices to redistribute, keeping them super tender. Drizzle any pan sauce over the top. Garnish with a little extra fresh rosemary if you're feeling fancy. Enjoy your amazing Honey Mustard Lamb Chops and Potatoes Skillet!

# Notes:

01 - Don't skip patting the lamb chops dry; it's the secret to a good sear, which means flavor!
02 - Resist the urge to move the lamb too much when searing; let that crust develop.
03 - Let the lamb rest after cooking, even for just a few minutes, for the juiciest results.
04 - For a touch of heat, add a pinch of red pepper flakes to the honey mustard sauce.

# Equipment Needed:

01 - Large oven-safe skillet (cast iron recommended)
02 - Whisk
03 - Small bowl
04 - Meat thermometer (optional but helpful)

# Nutrition (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 30g

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