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Lamb Chops with Shallot & Thyme Pan Sauce and Garlic Smashed Potatoes

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Juicy lamb loin chops are seared and finished with a rich shallot and thyme pan sauce, then served alongside crispy garlic smashed potatoes. This elegant yet approachable meal is packed with savory flavor and perfect for a hearty dinner.

Ingredients

  • 24 ounces baby golden potatoes, rinsed and dried
  • 2 tbsp olive oil, plus additional for baking sheet
  • 3–4 large cloves garlic, minced
  • 2 tsp fresh thyme, minced
  • Salt and pepper, to taste
  • 4 medium lamb loin chops
  • 1/2 tsp salt
  • 2 tsp fresh thyme, finely minced
  • Pinch of pepper
  • 4 tbsp salted butter, divided
  • 1 medium shallot, minced
  • 1 large clove garlic, minced
  • 3 sprigs fresh thyme
  • 1/2 cup vegetable or chicken broth (or white wine)
  • 1/2 tsp lemon juice
  • Pinch lemon zest
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 450°F. Lightly oil a baking sheet. Mix 1/2 tsp salt, 2 tsp minced thyme, and a pinch of pepper, then rub over the lamb chops. Let rest at room temperature for 5 minutes.
  2. Bring a large pot of salted water to a boil. Boil potatoes for 15 minutes until fork tender. Drain and transfer to the baking sheet. Smash each potato, then drizzle with olive oil mixed with garlic and thyme. Season generously with salt and pepper. Roast for 16-22 minutes until golden and crisp.
  3. Melt 2 tbsp butter in a large skillet over medium heat. Add lamb chops and cook 5-6 minutes on the first side. Flip and cook 4-6 minutes more, until desired doneness is reached. Transfer to a plate and tent with foil.
  4. In the same skillet, add shallot, garlic, and thyme sprigs. Cook 1-2 minutes until softened. Add broth or wine and simmer for 2 minutes to reduce slightly.
  5. Stir in remaining 2 tbsp butter, lemon juice, and lemon zest. Season with salt and pepper to taste and cook 1-2 minutes until the sauce is smooth and flavorful.
  6. Return lamb chops to the pan and spoon the sauce over them. Reheat potatoes if needed and serve immediately.

Notes

  • Use white wine instead of broth for a deeper, more complex sauce.
  • For medium-rare lamb, cook to an internal temperature of 145°F.
  • Store leftovers in an airtight container in the refrigerator for 3-4 days.
  • Fresh thyme provides the best flavor, but dried thyme can be substituted in smaller amounts.

Nutrition

Find it online: https://yumfamilyrecipes.com/lamb-chops-with-shallot-thyme-pan-sauce-and-garlic-smashed-potatoes/