Rosemary-Black Pepper Seasoned Lamb Chops with Roasted Potatoes

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Tender lamb chops coated in a fragrant rosemary-black pepper crust, served alongside golden roasted potatoes with herbed oil. This Mediterranean-inspired Easter recipe, ready in about 55 minutes, pairs lamb chops, olive oil, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 lamb chops
• 2 tablespoons olive oil
• 1 tablespoon, minced fresh rosemary
• 1 teaspoon, freshly ground black pepper
• 1 teaspoon salt
• 2 pounds, halved baby potatoes
• 1/4 cup olive oil
• 1 teaspoon dried rosemary

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Instructions

1. Step 1: Pat 4 lamb chops dry with paper towels, then rub with 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon black pepper, and 1 tablespoon fresh rosemary.
2. Step 2: Preheat oven to 400°F (200°C).
3. Step 3: Place 2 pounds halved baby potatoes in a roasting pan, add 1/4 cup olive oil, 1 teaspoon dried rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; toss until evenly coated.
4. Step 4: Arrange seasoned lamb chops on top of the potatoes in the pan.
5. Step 5: Roast for 25 minutes, then flip the chops and potatoes; roast for an additional 15-20 minutes until lamb reaches 145°F (63°C) and potatoes are golden and crispy.
6. Step 6: Remove from oven and let rest for 5 minutes before serving with pan juices.