Savory Rosemary Lamb Chops with Roasted Fingerling Potatoes

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

Juicy lamb chops seasoned with rosemary and garlic, roasted alongside fingerling potatoes for a simple yet elegant California dinner. This Mediterranean recipe, ready in about 35 minutes, pairs lamb chops, fingerling potatoes, 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.

Ingredients

• 4 (1-inch thick) lamb chops
• 1 lb, halved lengthwise fingerling potatoes
• 3 tbsp olive oil
• 3 cloves, minced garlic
• 2 tsp chopped fresh rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Step 2: Toss 1 lb halved fingerling potatoes with 2 tbsp olive oil, 3 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper on the baking sheet.
3. Step 3: Arrange 4 lamb chops on the sheet, placing potatoes around them.
4. Step 4: Mix 1 tsp chopped rosemary with remaining 1 tbsp olive oil; rub over lamb chops and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper.
5. Step 5: Roast for 18-22 minutes until lamb reaches 130°F (54°C) for medium-rare, stirring potatoes halfway through.
6. Step 6: Let chops rest 5 minutes before serving with potatoes.