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Lamb Chops with Shallot & Thyme Pan Sauce and Garlic Smashed Potatoes

Lamb Chops are easier to make at home than you might think! These come together quickly, and are finished with a delicious pan sauce. Serve them with an easy side of garlic smashed potatoes for the perfect holiday meal.
Course Main Course
Cuisine Main Dish
Keyword Easy Roast Lamb, How to Make Lamb Roast, Easy Christmas Dinner Recipes, Fancy Christmas Dinner Recipes, Gluten Free Dinner Recipes
Prep Time 25 minutes
Cook Time 35 minutes
Servings 4 servings
Calories 594kcal
Author Stephanie Simmons

Ingredients

For the Garlic Smashed Potatoes

  • 24 ounces baby golden potatoes, rinsed & dried
  • olive oil
  • 3-4 large cloves garlic, minced
  • 2 tsp fresh thyme, minced
  • salt + pepper

For the Lamb Chops

  • 4 medium lamb loin chops
  • 1/2 tsp salt
  • 2 tsp fresh thyme, finely minced
  • pinch of pepper
  • 2 tbsp salted butter

For the Pan Sauce

  • 1 medium shallot, minced
  • 1 large clove garlic, minced
  • 3 sprigs fresh thyme
  • 1/2 cup vegetable or chicken broth or white wine
  • 2 tbsp salted butter
  • 1/2 tsp lemon juice
  • pinch lemon zest
  • salt + pepper to taste

Instructions

  • Prep: Get your ingredients out and ready. Preheat your oven to 450 degrees F. Get out your pan to cook the lamb in. Lightly oil a baking sheet with olive oil.
    Season the Lamb: Mix together the salt, thyme, and pepper. Rub this all over the lamb chops. Let them rest at room temperature for 5 minutes (while you prepare the taters, below).
  • Start the Potatoes: Bring a large pot of salted water to a boil. Boil potatoes for 15 minutes. They'll be fork tender. Drain them and transfer to the prepared pan. Smash each one down with the bottom of a bowl or glass. Add 2 tbsp olive oil to a small bowl with the garlic and thyme. Mix together, and drizzle over the smashed potatoes. Sprinkle generously with salt and pepper. Cook for 16 - 22 minutes. They should be deeply golden brown and crispy on their undersides. If these are done before the lamb, set aside and cover with foil or a clean kitchen towel to keep warm.
  • Cook the Lamb Chops: Once the taters are in the oven, start on the lamb chops. Melt 2 tbsp of butter in a large skillet over medium heat. Add the lamb chops, and cook 5-6 minutes - they'll be deeply browned on the bottom. Flip them over, and use a meat thermometer to monitor their temperature as they finish cooking. Cook 4-6 minutes more. We're looking for 145 degrees F for medium rare chops, 160 for medium, and 170 for well done. Make sure to stick the meat thermometer into the thickest part of the meat, and stick if halfway through the meat - don't let it touch any bones or the pan, for an accurate reading.
    Once they're done, set aside on a clean plate and cover with foil to keep warm.
  • Make the Sauce: Don't clean out the pan. Add the shallot, garlic, and sprigs of fresh thyme to the drippings in the pan, and cook for 1-2 minutes, until the shallot is softened. Add the broth (or white wine) and stir it in. Cook 2 more minutes to let the liquid reduce a bit. Add 2 more tablespoons of butter, along with the lemon juice & zest. Add salt and pepper to taste. Cook this for 1-2 minutes to let the butter melt and the flavors meld together.
  • Finish: Return the lamb chops to the pan and spoon the sauce over them. You can gently reheat the smashed taters in the oven if they've cooled down too much while you finished up the lamb and sauce.
  • Serve + Store: Enjoy immediately! Store any leftovers in an airtight container in the fridge for 3-4 days.

Notes

Note: I wrote this recipe to serve just two people, for sake of practicality with smaller gatherings & cancelled gatherings this year. You can absolutely scale the recipe up as needed! But, don't crowd the pan when you cook your lamb chops - use a large pot or pan, or cook them in two batches or in two separate pans if doing more than 4. 

Nutrition

Serving: 1lamb chop | Calories: 594kcal | Carbohydrates: 33g | Protein: 22g | Fat: 42g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 114mg | Sodium: 573mg | Potassium: 1006mg | Fiber: 4g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 38mg | Calcium: 56mg | Iron: 4mg