I love a dinner with roasted lamb chops, boiled potatoes, and green beans. This recipe takes things a small step further with the introduction of some fresh herbs, in addition to a quick pan sauce made from the lamb chop drippings in the roasting pan.
The following recipe is intended to feed 4 hungry people.
Rosemary Lamb Chops with Fingerling Potatoes and Green Beans
- 3 Tbsp vegetable oil
- 8 double-rib lamb chops, (or 16 single-rib cut lamb chops)
- 2 tsp Kosher salt, (for seasoning the lamb chops)
- 8 sprigs fresh rosemary, stems discarded, leaves finely chopped
- 24 oz Fingerling potatoes, (washed and drained, with skins left on)
- 16 oz green beans, ends trimmed off, (washed and drained)
- 3 Tbsp red wine, for deglazing your lamb roasting pan
- ½ cup vegetable or chicken stock
- 1 Tbsp corn starch
- 1 Tbsp cold water
- 4 Tbsp cold salted butter, (cut into small cubes and kept cold)
- 1 tsp sherry vinegar, (or more to taste)
- Kosher salt & freshly ground black pepper, (to taste)
- 3 Tbsp salted butter, softened, for serving with potatoes and green beans
- 4 fresh mint leaves, finely sliced, (as garnish)
- Preheat the oven to 400F.
- In a large mixing bowl or on a sheet tray, coat the lamb chops in vegetable oil and season the outsides with some Kosher salt.
- Add the chopped rosemary to the exterior of the chops, trying to distribute the rosemary relatively evenly over the surface of the meat.
- Allow the lamb chops to sit at room temperature for 30 minutes.
- After the lamb chops have rested at room temperature for 30 minutes, place them on a sheet tray to roast in the oven at 400F.
- Roast the lamb chops for roughly 20 minutes, or until the meat is cooked to your liking.
- *Thin lamb chops are going to cook a lot faster than double-rib chops.
- While the lamb is roasting, boil your Fingerling potatoes in salted water until they are tender, and set them aside.
- While the potatoes are boiling, boil the green beans in a separate small soup pot until right before they are fully tender.
- When the green beans are barely done cooking and are just about to become fully tender, drain the water and set the green beans aside.
- *The green beans will continue to cook slightly at room temperature after they have been removed from the boiling water.
- When the lamb chops are done roasting, carefully remove them from the sheet tray and set them aside on a plate to rest.
- Deglaze the sheet tray with 3 Tbsp of red wine, using a wooden spatula to loosen the browned bits and lamb drippings from the bottom of the sheet tray.
- Pour the liquid and drippings from your lamb roasting sheet tray into a small sauce pot.
- Add ½ cup of vegetable or chicken stock to the small sauce pot, and bring contents to a simmer.
- In a small bowl, whisk together 1 Tbsp corn starch with 1 Tbsp cold water.
- *This mixture of corn starch and cold water will be added to your simmering sauce and will be used as a thickener.
- When the stock is simmering, whisk in the cornstarch and water mixture.
- When you have achieved the desired sauce thickness that you desire, turn off the heat and stir in 4 Tbsp of cubed salted butter.
- Continue to stir until the butter is emulsified into the sauce.
- Add a teaspoon or two of sherry vinegar, and taste to see if you would like to add more vinegar.
- Season with kosher salt and freshly ground black pepper to taste.
- When the lamb chops are cooked and your sauce is finished, you are ready to serve.
- Plate the lamb chops with a spoonful or two of the sauce.
- Add the boiled Fingerling potatoes and green beans, topped with a bit of softened butter.
- Garnish each plate with some finely-sliced mint.