This dish brings together the rich, savory flavors of perfectly seared lamb chops, bathed in a fragrant garlic butter sauce, with the comforting creaminess of a cheesy baked potato and the fresh, vibrant crunch of steamed broccoli. It’s a meal that feels gourmet yet is surprisingly approachable, perfect for a special weeknight dinner or entertaining guests. The lamb, cooked to juicy perfection, truly shines with the aromatic butter, while the potato offers a hearty, satisfying counterpoint, and the broccoli adds a refreshing, healthy touch. Prepare for a symphony of textures and tastes that will leave everyone at the table utterly delighted.
Ingredients:
For the Garlic Butter Lamb Chops:
- 4-6 lamb loin or rib chops (about 1-inch thick)
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- Salt and freshly ground black pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish, optional)
For the Cheesy Baked Potatoes:
- 2 large Russet potatoes
- 1 tablespoon olive oil (for rubbing potatoes)
- Salt, to taste
- 2 tablespoons unsalted butter, softened
- ¼ cup milk or half-and-half
- ½ cup shredded cheddar cheese (or your favorite cheese blend)
- 2 tablespoons sour cream (optional, for extra creaminess)
- 2 tablespoons chopped fresh chives (for garnish, optional)
For the Steamed Broccoli:
- 1 large head of broccoli, cut into florets
- 1 tablespoon olive oil or butter (optional, for finishing)
- Salt and freshly ground black pepper to taste
Step-by-Step Instructions:
- Prepare the Baked Potatoes (Start First):
- Preheat your oven to 400°F (200°C).
- Thoroughly wash and scrub the potatoes. Pat them dry with paper towels.
- Pierce each potato several times with a fork. Rub the outside of each potato with a little olive oil and sprinkle with salt.
- Place the potatoes directly on the oven rack and bake for 60-75 minutes, or until fork-tender.
- Season the Lamb Chops:
- While the potatoes bake, pat the lamb chops dry with paper towels. This helps achieve a good sear.
- Season both sides of the lamb chops generously with salt and freshly ground black pepper.
- Sear the Lamb Chops:
- Heat the olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering.
- Carefully place the seasoned lamb chops in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary).
- Sear for 2-4 minutes per side for medium-rare, or longer for your desired doneness. A meat thermometer should read 130-135°F (54-57°C) for medium-rare.
- Make the Garlic Butter Sauce:
- Reduce the heat to medium-low. Add the butter, minced garlic, chopped rosemary, and thyme to the skillet.
- Once the butter has melted, tilt the pan slightly and spoon the melted garlic herb butter over the lamb chops continuously for 1-2 minutes. This basting infuses the chops with incredible flavor.
- Remove the lamb chops from the skillet and transfer them to a plate. Tent loosely with foil and let them rest for at least 5-10 minutes. Resting is crucial for juicy lamb.
- Prepare the Steamed Broccoli:
- While the lamb rests, prepare the broccoli. Bring about an inch of water to a boil in a pot fitted with a steamer basket.
- Add the broccoli florets to the steamer basket, cover, and steam for 3-5 minutes, or until tender-crisp and bright green. Be careful not to overcook.
- Once steamed, remove from the pot. You can toss with a little olive oil or butter, and season with salt and pepper to taste, if desired.
- Finish the Cheesy Baked Potatoes:
- Once the potatoes are done, carefully remove them from the oven.
- Using oven mitts, carefully slice each potato lengthwise down the middle without cutting all the way through. Gently squeeze the ends to fluff up the potato flesh.
- Scoop out most of the potato flesh into a medium bowl, leaving a thin shell.
- Add the softened butter, milk, shredded cheese, and sour cream (if using) to the scooped-out potato flesh. Mash until smooth and creamy. Season with salt to taste.
- Spoon the cheesy potato mixture back into the potato skins. You can place them back in the oven for 5-10 minutes, or until the cheese is melted and bubbly, if desired.
- Serve:
- Slice the rested lamb chops against the grain if desired.
- Plate the garlic butter lamb chops, cheesy baked potato, and steamed broccoli.
- Garnish the lamb with fresh chopped parsley and the potato with fresh chopped chives.
- Serve immediately and enjoy your beautifully composed meal!
Tips, Variations, and Storage:
- Lamb Doneness: Use a meat thermometer for precise doneness. Rare: 125°F (52°C), Medium-Rare: 130-135°F (54-57°C), Medium: 135-140°F (57-60°C).
- Herb Variations: Feel free to experiment with other fresh herbs like oregano or marjoram in the garlic butter.
- Spicy Kick: Add a pinch of red pepper flakes to the garlic butter for a subtle heat.
- Potato Toppings: Beyond cheese and chives, consider bacon bits, green onions, or a dollop of extra sour cream for your baked potato.
- Broccoli Seasoning: A squeeze of lemon juice over the steamed broccoli brightens its flavor beautifully.
- Storage: Leftover lamb chops can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out. Leftover baked potato filling can be stored separately and reheated.
Pairings:
- Wine: A robust red wine like a Cabernet Sauvignon, Merlot, or a Syrah/Shiraz would complement the rich lamb perfectly. For a lighter option, a Pinot Noir could also work.
- Salad: A simple green salad with a vinaigrette dressing would be a refreshing starter or side.
- Other Sides: While this meal is complete, a crusty baguette would be excellent for soaking up any extra garlic butter sauce.
Quick Info:
- Prep Time: 20 minutes
- Cook Time: 75 minutes (including potato bake time)
- Total Time: 1 hour 35 minutes
- Servings: 2-4 (depending on lamb chop size and appetite)
- Cuisine: American / Mediterranean Inspired
- Effort Level: Medium
