Garlic Herb Lamb Chops with Roasted Potatoes & Broccoli

Instructions

1. Prepare the Marinade:

In a small bowl, mix the olive oil, minced garlic, rosemary, thyme, parsley, salt, and black pepper. Pat the lamb chops dry and rub the mixture evenly over both sides. Let them marinate for at least 15–20 minutes at room temperature, or refrigerate for up to 2 hours for deeper flavor.

2. Roast the Potatoes:

Preheat the oven to 400°F (200°C). On a baking sheet, toss the halved baby potatoes with olive oil, garlic powder, salt, and pepper. Spread them out in an even layer and roast for 20 minutes.

3. Add the Broccoli:

After 20 minutes, add the broccoli florets to the baking sheet with the potatoes. Drizzle with a bit more olive oil and toss to coat. Continue roasting for another 10–15 minutes until the potatoes are golden and crisp and the broccoli is tender with slightly charred edges.

4. Cook the Lamb Chops:

While the vegetables roast, heat a large skillet over medium-high heat. Add a drizzle of olive oil. Sear the lamb chops for about 3–4 minutes per side, depending on thickness, until golden brown and cooked to your preferred doneness (internal temperature should reach 135°F/57°C for medium-rare). Transfer to a plate and let rest for 5 minutes before serving to retain their juices.

5. Assemble & Serve: