One-pan Garlic Lamb Chops with Potatoes and Carrots
The traditional lamb is a must on every Easter table in France. And although it usually presents itself in the form of a glorious Gigot d’Agneau (roasted leg of lamb), you’ll find that variations are totally acceptable nowadays. So since I like to keep holidays stress-free (and sheet pan recipes seem to be all the rage this year), I decided that a one-pan-lamb-and-all-the-Easter-fixings would be my choice for this holiday. This One-Pan Garlic Lamb Chops with Potatoes and Carrots recipe is quick to assemble and -bonus! – a snap to…
- Prep time
- 20 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 shoulder lamb chops
- 1 garlic head
- 4 sprigs rosemary
- 3-4 medium carrots, peeled and roughly chopped
- 1.5 lb (680g) baby potatoes (ie. creamer), halved
- 1 tsp salt, divided
- 1 tsp fresh ground black pepper, divided
- 4 tbsp (60ml) Extra-virgin olive oil
Instructions
- 1
2 hours before you start cooking, slice the garlic head in half crosswise. Reserve one half. Separate and peel the other half and finely chop those garlic cloves. Stem and chop 2 sprigs of rosemary (keep the other 2 whole sprigs aside). Place the lamb chops on a cutting board, pat them dry with paper towel and slice small cuts into them (4-5 cuts/chops). Insert a thin slice of garlic into each cut. Place the chops in a shallow dish, with 2 tbsp of olive oil, half the amount of the chopped garlic, half the amount of the chopped rosemary, ½ tsp salt, ½ tsp black pepper. Rub the marinade all over to make sure the lamb is evenly coated. Cover with remaining 2 sprigs of rosemary. Cover with plastic film and set aside to marinate for 2 hours (at room temperature).
- 2
Pre-heat your oven to 450F (232C), with a rack in the middle.
- 3
In a large mixing bowl, combine the baby potatoes and carrots with 2 tbsp of olive oil, the rest of the chopped garlic, the rest of the chopped rosemary, ½ tsp salt, ½ tsp black pepper. Toss to coat evenly and transfer to a large rimmed baking sheet. Add the whole half of the garlic head (cut side down). Roast until tender for about 30 minutes (tossing the potatoes and carrots half-way (at the 15 minute mark) with a spatula, so they don’t get stuck to the bottom of the pan.Nestle the lamb chops in the pan and cook for 30 more minutes (or 35 to 40min if you like your lamb a little more well done).
- 4
When ready, take the pan out of the oven and carefully unpeel the halved garlic head from the pan with a spatula and squeeze out the cloves. Serve each lamb chop with potatoes, carrots and a few roasted garlic cloves on top.