Pansy's Kitchen

Pansy’s Greek Garlic & Herb Lamb Chops with Lemon Potatoes

Pansy’s Greek Garlic & Herb Lamb Chops with Lemon Potatoes

Introduction

Pansy’s Greek Garlic & Herb Lamb Chops with Lemon Potatoes is a flavorful Mediterranean-inspired meal featuring juicy lamb chops seasoned with garlic, lemon, oregano, and fresh herbs. Served alongside golden roasted potatoes infused with lemon and garlic, this dish is hearty, aromatic, and perfect for a special dinner or a flavorful weekend meal.

Ingredients

For the Lamb Chops

  • 8 lamb loin or rib chops
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon chopped fresh parsley
  • Lemon wedges for serving

For the Lemon Potatoes

  • 2 pounds Yukon Gold or russet potatoes, cut into wedges
  • 2 tablespoons olive oil
  • Juice of 1 large lemon
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup low-sodium chicken broth
  • 1 tablespoon chopped fresh parsley

Directions

1. Marinate the lamb.
In a bowl, combine the olive oil, garlic, lemon juice, oregano, rosemary, thyme, salt, black pepper, and parsley. Coat the lamb chops thoroughly with the marinade. Cover and refrigerate for at least 1 hour, or up to overnight for deeper flavor.

2. Preheat the oven.
Preheat the oven to 425°F.

3. Prepare the potatoes.
Place the potato wedges in a large baking dish. Add the olive oil, lemon juice, garlic, oregano, paprika, salt, black pepper, and chicken broth. Toss until the potatoes are evenly coated.

4. Roast the potatoes.
Roast for approximately 40–50 minutes, turning the potatoes halfway through cooking. Continue roasting until they are tender inside and golden around the edges.

5. Cook the lamb chops.
Heat a grill pan, outdoor grill, or heavy skillet over medium-high heat. Remove the lamb from the marinade and cook for approximately 3–5 minutes per side, depending on the thickness of the chops and your preferred doneness.

6. Check the temperature.
For food safety, whole-cut lamb should reach at least 145°F in the thickest part, followed by a 3-minute rest.

7. Rest the lamb.
Transfer the chops to a plate and allow them to rest for at least 3–5 minutes before serving.

8. Serve.
Arrange the lamb chops with the roasted lemon potatoes. Garnish with fresh parsley and serve with lemon wedges.

Cooking Tips

Allow the lamb to marinate for several hours when possible so the garlic, lemon, and herbs have time to develop flavor. Avoid overcrowding the pan when cooking the chops. Letting the lamb rest after cooking helps keep the meat juicy.

Serving Suggestions

Serve the lamb chops and lemon potatoes with a Greek-style salad, roasted vegetables, green beans, or steamed asparagus. A spoonful of tzatziki on the side also complements the garlic, lemon, and herb flavors.

Storage & Reheating

Store leftover lamb and potatoes in separate airtight containers in the refrigerator for up to 3–4 days. Reheat gently in the oven or skillet until thoroughly heated. Avoid overheating the lamb, which can cause it to become dry.

Nutrition Information

Estimated per serving — 4 servings
Calories: approximately 620–680
Protein: approximately 40–45 g
Carbohydrates: approximately 45–50 g
Fat: approximately 30–35 g
Fiber: approximately 5–6 g

Nutrition information is an estimate and will vary depending on the type and size of lamb chops, potatoes, and amount of oil used.