Print

Baked Lamb Chops with Potatoes and Peppers

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Juicy oven-baked lamb loin chops marinated with olive oil, lemon zest, garlic, and oregano, then seared and roasted with tender potatoes, sweet bell peppers, and burst cherry tomatoes. This flavorful one-pan Mediterranean-inspired meal is both comforting and elegant.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 25–30 minutes
  • Total Time: 50–55 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Mediterranean
  • Diet: Halal

Ingredients

  • 4 thick lamb loin chops (about 250–300 g each)
  • 4 tablespoons extra virgin olive oil
  • 2 garlic cloves, minced
  • Zest of 1 lemon
  • 1 tablespoon dried oregano
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1–2 tablespoons olive oil (for searing)
  • 1 tablespoon olive oil (for roasting tin)
  • 12 small new potatoes (about 600 g total)
  • 2 red bell peppers, sliced
  • 1 green bell pepper, sliced
  • 3–4 small bunches cherry tomatoes on the vine (about 250 g)
  • 2 sprigs fresh rosemary
  • Salt and freshly ground black pepper, to taste
  • Juice of 1/2 lemon (plus lemon wedges for serving)
  • Fresh thyme leaves, for garnish

Instructions

  1. In a ceramic dish, mix olive oil, minced garlic, lemon zest, oregano, sea salt, and black pepper. Add lamb chops and coat thoroughly. Marinate for 20 minutes at room temperature.
  2. Heat olive oil in a heavy skillet over medium-high heat. Sear lamb chops for 2 minutes per side until lightly golden. Remove and set aside.
  3. Scrub potatoes and parboil in salted boiling water for 7 minutes. Drain and allow to steam dry.
  4. Preheat oven to 200°C (400°F). Drizzle olive oil into a large roasting tin. Spread potatoes and sliced peppers evenly. Toss with oil and season lightly.
  5. Nestle seared lamb chops among the vegetables. Add rosemary sprigs and drizzle with lemon juice.
  6. Roast for 15–20 minutes, until lamb reaches desired doneness (about 63–70°C for medium).
  7. Add cherry tomatoes, drizzle lightly with olive oil, and grill (broil) for 5 minutes until tomatoes begin to burst.
  8. Remove from oven and rest lamb for 5 minutes. Garnish with fresh thyme and serve with lemon wedges.

Notes

  • Marinate lamb for up to 4 hours in the refrigerator for deeper flavor.
  • For medium-rare, cook lamb to about 60°C internal temperature.
  • Parboiling potatoes ensures even cooking with the lamb.
  • Add chili flakes to the marinade for gentle heat.
  • Store leftovers refrigerated for up to 3 days or freeze for up to 2 months.

Nutrition

Find it online: https://savorymomskitchen.com/baked-lamb-chops-with-potatoes-and-peppers/