- Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Marinate the Lamb Chops:
- In a bowl, mix together the chopped rosemary, minced garlic, olive oil, salt, and black pepper. Rub this mixture over the lamb chops, ensuring they are well-coated. Let them marinate for at least 15-30 minutes.
- Prepare the Roasted Potatoes and Onions:
- Place the halved or quartered baby potatoes and sliced onions on a baking sheet. Drizzle with olive oil, sprinkle with dried thyme, salt, and black pepper. Toss everything together to coat evenly.
- Roast in the Oven:
- Spread the potatoes and onions in a single layer on the baking sheet. Roast in the preheated oven for about 25-30 minutes or until the potatoes are golden and tender, stirring halfway through.
- Sear the Lamb Chops:
- While the potatoes are roasting, heat a skillet over medium-high heat. Sear the marinated lamb chops for about 2-3 minutes per side or until browned.
- Transfer to Oven:
- Once the lamb chops are seared, transfer them to the oven and roast for an additional 10-15 minutes or until they reach your desired level of doneness. The internal temperature should reach 145°F (63°C) for medium-rare.
- Rest and Serve:
- Allow the lamb chops to rest for a few minutes before serving. Serve them alongside the roasted potatoes and onions.
- Garnish (Optional):
- Garnish the lamb chops with additional fresh rosemary if desired.
- Enjoy:
- Enjoy your delicious Rosemary Lamb Chops with Roasted Potatoes and Onions!
This recipe combines the aromatic flavors of rosemary with the succulence of lamb chops and the comforting taste of roasted potatoes and onions. It’s a hearty and satisfying meal that’s perfect for any occasion.