Herb-Crusted Lamb Chops with Roasted Brussels Sprouts and Garlic Mashed Potatoes

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40 minTotal time
mediumDifficulty
650kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Dried rosemary Use an equal amount of dried oregano for a similarly savory herb crust.
  • Milk Use an equal amount of unsweetened, unflavored oat milk.
  • Butter Use an equal amount of olive oil for a less rich mash.

Nutrition per serving

Estimated values for 1 serving, 650 kcal

Protein35 g
Carbohydrates42 g
Fat36 g

Fiber 7 g · Sugar 5 g · Sodium 700 mg

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Savor the rich flavors of herb-crusted lamb chops paired with crispy roasted Brussels sprouts and creamy garlic mashed potatoes. This dish is perfect for a cozy dinner that feels gourmet without being overly complicated.

Steps

  1. Preheat your oven to 400°F (200°C).
  2. In a bowl, mix olive oil, rosemary, thyme, salt, and pepper. Rub this mixture onto the lamb chops and set aside.
  3. Boil the diced potato in salted water for about 15 minutes, or until tender. Drain and mash with butter, milk, and minced garlic. Set aside.
  4. Toss the halved Brussels sprouts with olive oil, salt, and pepper. Place them on a baking sheet.
  5. In a hot skillet, sear the lamb chops for 2-3 minutes on each side until browned, then transfer them to the baking sheet with the Brussels sprouts.
  6. Roast the lamb and Brussels sprouts in the oven for about 10-12 minutes, or until the lamb reaches your desired doneness.
  7. Plate the garlic mashed potatoes, top with the roasted Brussels sprouts, and place the lamb chops on the side. Serve warm.

Tips for Herb-Crusted Lamb Chops with Roasted Brussels Sprouts and Garlic Mashed Potatoes

  • Look for deeply browned lamb edges and a rosy, juicy center; the exact roasting time varies with chop thickness.
  • Brussels sprouts are ready when their cut sides are browned and the centers are tender; crowded pieces may steam instead of crisp.
  • Mash the potatoes while hot for a smoother texture, and add milk gradually so they do not become loose or gluey.

Drink pairing

A medium-bodied red like a Rioja
Its savory fruit and moderate structure complement the herb-crusted lamb without overwhelming the creamy potatoes.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate leftovers within 2 hours in a covered container and keep for 3–4 days. Reheat until steaming hot; the lamb may become firmer as it warms.

Frequently asked questions

How can I tell when the lamb chops are done?
Check the thickest part by appearance and texture: the center should match your preferred doneness, while the outside is browned. Thicker chops may need more time.

Can I prepare any part of this meal ahead?
You can trim and halve the Brussels sprouts and measure the herbs and seasonings ahead. For the best texture, cook the potatoes and lamb close to serving.

What equipment is most useful?
A heavy skillet helps brown the chops evenly, and a rimmed baking sheet keeps the sprouts contained. A potato masher or sturdy fork works for the mash.
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