Lemon-Rosemary Roasted Lamb Chops with Garlic Potatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Succulent lamb chops roasted with fragrant rosemary and lemon zest, served alongside golden garlic-infused roasted potatoes. This Mediterranean-inspired lamb recipe, ready in about 50 minutes, pairs lamb rib chops, fresh rosemary sprigs, lemon zest for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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: 35 min Serves 4 Mediterranean cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, combine 4 tbsp olive oil, 1 tbsp lemon zest, 6 minced garlic cloves, 2 tsp kosher salt, and 1 tsp black pepper. Add 1.5 lbs halved baby Yukon gold potatoes and toss until evenly coated.
  2. Step 2: Spread the potatoes in a single layer on a rimmed baking sheet. Roast for 20 minutes until starting to brown and soften.
  3. Step 3: While potatoes roast, rub 8 lamb rib chops with the remaining olive oil mixture and tuck 3 fresh rosemary sprigs between the chops on a roasting rack.
  4. Step 4: After the potatoes have roasted for 20 minutes, place the lamb chops on the rack above the potatoes and roast both together for an additional 15 minutes for medium-rare, or longer for desired doneness.
  5. Step 5: Remove from oven and let lamb rest for 5 minutes before serving with the roasted garlic potatoes. Spoon any pan juices over the top for extra flavor.

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