⏱️ Total Time: ~45 minutes
Serves: 3–4
Cooking Method: Oven (broiler + roast)
🛒 Ingredients:
For the Lamb:
- 1 rack of lamb, frenched (about 1.5–2 lbs)
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
- 1 tbsp fresh thyme, chopped (or 1 tsp dried)
- Salt and black pepper, to taste
- 1 tbsp Dijon mustard (optional but adds great flavor)
For the Potatoes:
- 1 lb. baby potatoes, halved
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- Salt & pepper, to taste
For the Broccoli:
- 4 cups broccoli florets
- 1 tbsp olive oil
- Salt & pepper, to taste
- Lemon wedges (optional, for serving)
🔪 Instructions:
1. Prep the Potatoes (Start First):
- Preheat oven to 425°F (220°C).
- Toss halved baby potatoes with olive oil, garlic powder, salt, and pepper.
- Spread on a baking tray and roast for 30–35 minutes, flipping halfway, until golden and crispy.
2. Season the Lamb:
- Pat lamb dry. Rub with:
- Olive oil
- Garlic
- Rosemary
- Thyme
- Dijon mustard (if using)
- Salt and pepper
- Let it rest at room temperature for 15–20 minutes while potatoes roast.
3. Broil the Lamb:
- Set oven to broil (high setting, 500–550°F / 260–290°C).
- Place lamb on a foil-lined tray, fat-side up.
- Broil 6–7 inches from heat source for:
- 12–14 minutes for medium-rare (internal temp ~130°F / 54°C)
- Flip halfway if needed for even browning
- Let rest 10 minutes before slicing into chops.
4. Roast the Broccoli (Last 15 mins):
- Toss broccoli with olive oil, salt, and pepper.
- Add to the oven (same tray as potatoes if space allows) for 12–15 minutes, until tender and slightly charred.
🥗 To Serve:
- Plate lamb chops with crispy roasted potatoes and broccoli.
- Squeeze a bit of lemon juice over broccoli or lamb if desired.
- Garnish with fresh herbs for a finishing touch.
