Lemon-Dill Roasted Lamb Chops with Garlic Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Succulent lamb chops roasted with a lemon and dill marinade, paired with garlic-infused roasted potatoes for a hearty Greek-inspired main course. This greek-inspired lamb (gluten free) ready in about 55 minutes pairs chops (about 1.5 lbs) lamb chops, lemon juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Greek cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, whisk together 3 tbsp lemon juice, 4 tbsp olive oil, 3 tbsp chopped fresh dill, 4 minced garlic cloves, 1 1/2 tsp salt, and 1 tsp black pepper. Reserve 1/4 cup marinade for potatoes.
  2. Step 2: Place 8 lamb chops in a shallow dish and pour remaining marinade over them. Turn chops to coat thoroughly, cover, and marinate in the refrigerator for at least 1 hour.
  3. Step 3: Preheat oven to 425°F (220°C). On a baking sheet, toss 1 lb halved baby potatoes with reserved 1/4 cup marinade and 1 tbsp chopped rosemary.
  4. Step 4: Arrange lamb chops on a wire rack set over a rimmed baking tray. Place both lamb and potatoes in the oven. Roast potatoes for 35-40 minutes until crisp and tender; roast lamb chops for 15-18 minutes, flipping halfway, until medium rare (internal temperature 135°F).
  5. Step 5: Let lamb chops rest for 5 minutes before serving alongside the garlic-rosemary potatoes.

Frequently asked questions

How long does Lemon-Dill Roasted Lamb Chops with Garlic Potatoes take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon-Dill Roasted Lamb Chops with Garlic Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lemon juice from drying out.

Can I substitute ingredients in Lemon-Dill Roasted Lamb Chops with Garlic Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Dill Roasted Lamb Chops with Garlic Potatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Lemon-Dill Roasted Lamb Chops with Garlic Potatoes gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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