Lamb chops with rosemary potatoes is the British chop supper that feels special without a Sunday joint. Pan-sear Lamb Chops 900g-1.1kg (Frozen) pink, roast potatoes with rosemary, and finish with pan juices. Shop Lamb Chops and Lamb when you want butcher chops, not watery supermarket trays.
Ingredients
- 6–8 lamb chops (about 900g–1kg), thawed if frozen
- 700g new or roasting potatoes, halved
- 2 tbsp olive oil; 2–3 rosemary sprigs; 3 garlic cloves
- Salt and cracked black pepper
- Optional: mint sauce or a squeeze of lemon
- Greens or a simple salad to serve
Method
- Heat oven to 200°C (fan 180°C). Toss potatoes with oil, rosemary, smashed garlic, salt and pepper. Roast 35–40 minutes until crisp.
- Pat chops dry and season well. Heat a heavy pan until hot; sear chops 2–3 minutes each side for pink centres (or longer to preference).
- Rest chops 5 minutes under foil. Deglaze the pan with a splash of water or stock for quick juices.
- Serve chops beside rosemary potatoes with mint sauce or lemon and greens.
- Tip: bring chops to room temperature for 20 minutes before searing for an even cook.
Prefer mint already on? Minted Lamb Chops 1kg (Frozen) is ready for the pan. Browse Lamb for Barnsley chops and shoulder when you want a bigger plate.