Griddle-Roasted Lamb Chops Welcome to Griddle-Roasted Lamb Chops! If you’re looking for a delicious and easy dinner that’s sure to impress, this is the recipe for you. You can easily customize the flavor profile of your lamb chops by adding a variety of spices and seasonings. Try a classic combination of rosemary and garlic, or jazz it up with cumin, coriander, and cayenne for a more Middle Eastern inspired flavor!
Ingredients:
– 4 1-inch thick lamb chops
– 2 tablespoons olive oil
– 1 ½ tablespoons freshly minced garlic
– ¾ tablespoon fresh rosemary, finely chopped
– 1 teaspoon salt
– ½ teaspoon freshly cracked black pepper
– 2 tablespoons balsamic vinegar
– 2-3 tablespoons red wine
For the Roasted Vegetables:
– 2 cups baby potatoes, washed and halved
– 1 cup mushrooms, cut into quarters
– 2 carrots, peeled and sliced into circles
– 1 large onion, cut into eights
– 2 cups bell peppers, sliced into small cubes
– 2 tablespoons olive oil
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon paprika
– 1 teaspoon salt
– ½ teaspoon black pepper
For the Sautéed Potatoes:
– 2 tablespoons butter or ghee
– 2 cloves garlic, minced
– 3 cups peeled and diced potatoes
– ¼ teaspoon salt
– ½ teaspoon black pepper
Instructions:
1. Preheat a griddle to medium-high heat.
2. Rub the lamb chops with the olive oil and the minced garlic, rosemary, salt and pepper.
3. Place the lamb chops on the preheated griddle and cook for 4-5 minutes per side for medium-rare doneness.
4. Once the chops are cooked to desired doneness, transfer them to a plate, cover with foil and let them rest for at least 5 minutes.
5. Prepare the roasted vegetables: Combine the potatoes, mushrooms, carrots, onion, bell peppers, and olive oil in a large bowl and mix to coat evenly.
6. Spread the vegetables onto a rimmed baking sheet and sprinkle the garlic powder, onion powder, paprika, salt, and pepper evenly over the top.
7. Roast the vegetables in a preheated 375°F oven for 30-35 minutes, or until the potatoes are tender.
8. To prepare the sautéed potatoes, heat the butter or ghee in a large skillet over medium heat.
9. Add the minced garlic and cook for 1-2 minutes, stirring constantly.
10. Increase the heat to medium-high and add in the diced potatoes with the salt and pepper.
11. Cook for 10-15 minutes, stirring occasionally, until the potatoes are golden-brown and tender.
12. Serve the griddle-roasted lamb chops with the roasted vegetables and sautéed potatoes.
HACK: Pre-prep the veggies for an even faster cooking time! Cut and measure out the vegetables before you begin cooking and keep them stored in the refrigerator until you’re ready to roast them.
TIPS & SUGGESTIONS:
– Serve the griddle-roasted lamb chops with a colorful side salad or steamed vegetables to complete the meal.
– Try topping the sautéed potatoes with shredded parmesan cheese or crispy bacon for an extra-flavored boost.
– If you’re looking to save time, precooked potatoes can be added directly to the skillet to create a delicious potato hash.
– If desired, swap out the lamb chops for another cut of lamb (or even pork chops or chicken breasts) to customize your meal.
– This dish is high in protein, low in carbohydrates, and an excellent source of vitamins and minerals.
