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 One-Pan Garlic Lamb Chops with Potatoes and Carrots recipe is quick to assemble and -bonus! – a snap to clean too. Lamb, a fair amount of garlic (of course), potatoes, carrots and herbs all meet in one pan to make this nifty feast.
The only prep that is required is to poke the lamb chops with garlic slivers and let them rest for two hours in a quick marinade – two little steps that impart big flavor! During the 1 hour cooking time (where you can tend to other matters in the meantime), the lamb chops turn out garlicky, juicy and surrounded by golden edges.
The potatoes get perfectly crisp and finish their sizzling in the lamb juice. The carrots get utterly tender and burst with flavor.
One-pan, easy clean-up and big flavors. Do I need anything else to convince you? Cooking notes:
- This is an easily resizeable recipe. You can prepare only two lamb chops (for a perfect dinner for two) or double – or even triple – the number of lamb chops to feed a large crowd (as long as it all fits onto one pan). The amount of potatoes and carrots can vary accordingly. The cooking time always remains the same.
- For the potatoes, I used Red, Yellow and Blue Creamer Potatoes.
- Aside from carrots, you can add (or substitute with) sweet potatoes, rutabagas, parsnips, turnips or beets.
If you try this One-pan Garlic Lamb Chops with Potatoes and Carrots recipe let me know! Leave a comment or share a photo using #pardonyourfrench on Instagram.
Bon Appétit!
- Figures: 1.5 lb
