Rosemary-Lamb Chops with Baby Potatoes

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

Juicy lamb chops seared with rosemary and garlic, roasted with baby potatoes for a hearty weeknight meal. This Mediterranean recipe, ready in about 40 minutes, pairs lamb loin chops, olive oil, dried rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 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 loin chops
• 2 tbsp olive oil
• 1 tbsp dried rosemary
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lb, halved baby potatoes
• 1, sliced lemon

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

Instructions

1. Step 1: Preheat oven to 425°F (220°C). In a small bowl, combine 2 tbsp olive oil, 1 tbsp dried rosemary, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Step 2: Rub spice mixture evenly over both sides of 4 lamb loin chops (1 inch thick). Place chops in a roasting pan. Add 1 lb halved baby potatoes around the chops.
3. Step 3: Roast for 20-25 minutes, stirring potatoes halfway, until lamb reaches 135°F for medium-rare and potatoes are golden. Garnish with lemon slices before serving.