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Herb Crusted Lamb Chops with Potato Medallions

I’m a huge fan of a simple dish that still has the ability to get my guests to “Oooh” and “Ahhh” as though I’d slaved over it for days, rather than whipped it out in a few minutes. This is one of those dishes.  Utterly simple in preparation but a great wow factor, especially for my friends who may not deal with lamb regularly.

Another great thing about this dish is the price.  I used lamb shoulder chops for this dish which cost less than half of what a loin chop or another high-end cut would cost.  Like most lesser desired cuts, these chops have more flavor for less money and sacrifice nothing except tat “lollipop” effect you’d get with bone-in center cut chops.

Lamb and potatoes are the perfect partners in this dish.  The potatoes are also simple, easy to prepare with just a little forethought and make a nice impression on the plate.  For a full course meal, go with a light citrus salad as a starter and finish with a light lime sorbet.  A perfect meal all the way ’round.

herbed-lamb-chops-2


Herb Crusted Lamb Chops with Potato Medallions
Yield: 2 servings

Herb Crusted Lamb Chops with Potato Medallions

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 4 lamb shoulder chops (approximately 5 oz each)
  • 1/2 bunch flat leaf parsley
  • 1/2 bunch cilantro
  • 3 cloves garlic
  • 7-8 fresh thyme sprigs
  • The juice of 1 lime
  • 2-3 Tbsp extra virgin olive oil
  • 4-6 Yukon gold potatoes
  • salt and pepper to taste

Instructions

  1. Preheat oven to 350 degrees
  2. Clean and prick the skins of the potatoes. Place in a large stock pot and cover with cold water. Add 3 good pinches of salt. Place on stove over medium high heat until water boils. Boil for 10 minutes and drain in a colander under cold running water. Set aside.
  3. Place parsley, cilantro, garlic the leaves of 1/2 the thyme and lime in a food processor. Pulse until a thick paste is formed, scraping sides of bowl often. Add a pinch of salt and a few grinds fresh black pepper. Turn speed to low and drizzle in alive oil until herbs form a thick liquid. Set aside.
  4. Season lamb with salt and pepper. Place in a large skillet with 2 Tbsp olive oil over medium heat. Sear both sides of lamb well, remove from heat. Transfer lamb to a baking sheet and spread herb mixture evenly over each chop. Bake at 350 degrees for 7 minutes for medium rare or 9 minutes for medium. Remove from heat and cover loosely with foil. Allow to rest at least 5 minutes.
  5. Slice potatoes into thin medallions with a very sharp knife to avoid tearing the skin. heat the same pan lamb was seared in over medium-high heat, adding a bit more olive oil if necessary. Sprinkle potatoes with salt and pepper and place in skillet with remaining thyme sprigs. Cook, turning one, until both sides are browned (about 2 1/2 minutes per side.) Discard thyme. Serve with rested lamb.
  6. Share and Enjoy!

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 834Total Fat: 44gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 36gCholesterol: 36mgSodium: 235mgCarbohydrates: 92gFiber: 10gSugar: 5gProtein: 22g

What I would have done Differently had I thought of it at the time:

The first time I made this dish I failed to par-boil the potatoes and the result was pretty disastrous. (imagine burnt thyme flavored potatoes.) Par-cooking makes for a quick and simple side that can be prepped the day before and refrigerated if necessary, so it’s perfect for entertaining.

The lamb can’t be beat.

Links to other recipes like this:

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