Lemon-Oregano Lamb Chops with Roasted Potatoes

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Juicy lamb chops seasoned with lemon and oregano, roasted alongside golden potatoes. This Greek recipe, ready in about 55 minutes, pairs lamb loin chops, lemon juice, fresh oregano for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Ingredients

• 4 (1 inch thick, 6 oz each) lamb loin chops
• 2 tbsp lemon juice
• 1 tbsp, chopped fresh oregano
• 1 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 lbs, halved baby potatoes
• 2 tbsp olive oil
• 1/2 tsp dried rosemary
• 1/4 tsp garlic powder

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Instructions

1. Step 1: In a small bowl, mix 2 tbsp lemon juice, 1 tbsp chopped fresh oregano, 1 tsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper to make a rub.
2. Step 2: Rub the lamb chops evenly with the lemon-oregano mixture and let sit for 15 minutes at room temperature.
3. Step 3: Preheat oven to 425°F (220°C). Place 2 lbs halved baby potatoes in a bowl, add 2 tbsp olive oil, 1/2 tsp dried rosemary, and 1/4 tsp garlic powder. Toss until coated.
4. Step 4: Spread potatoes in a single layer on a baking sheet and roast for 25 minutes until golden and tender.
5. Step 5: While potatoes roast, heat a grill pan over medium-high heat. Add lamb chops and cook for 4-5 minutes per side until internal temperature reaches 145°F for medium doneness.
6. Step 6: Let lamb rest for 5 minutes before serving with the roasted potatoes.