Creamy Garlic Lamb Chops: My Weeknight Comfort Plate (Print Version)

Tender Creamy Garlic Lamb Chops and potatoes, bathed in a rich sauce. A comforting, easy weeknight dinner recipe with a touch of magic.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: European-Inspired
Dietary: Meat-Eater

# Ingredients:

→ Star Players

01 - 4-6 bone-in lamb chops (loin or rib, about 1-inch thick)
02 - 1.5 lbs baby potatoes, halved

→ Sauce Essentials

03 - 1 cup heavy cream
04 - 1/2 cup chicken or vegetable broth
05 - 4 cloves garlic, minced
06 - 2 tbsp unsalted butter
07 - 1 tbsp olive oil

→ Flavor Enhancers

08 - 1 tbsp fresh rosemary, chopped
09 - 1 tbsp fresh thyme, chopped
10 - Salt and freshly ground black pepper, to taste

→ Fresh Finish

11 - 1/4 cup grated Parmesan cheese (optional)
12 - 2 tbsp fresh parsley, chopped (for garnish)

# Instructions:

01 - First things first, get those lamb chops ready. Pat them really dry with paper towels – this is crucial for a good sear, trust me, I learned that the hard way. Season generously with salt and pepper. Now, halve those baby potatoes; if they're tiny, just leave 'em whole. This step feels so satisfying, getting everything prepped for our delicious Creamy Garlic Lamb Chops. I always make sure the potatoes are roughly the same size for even cooking.
02 - Heat a large, heavy-bottomed skillet over medium-high heat. Add a swirl of olive oil and a pat of butter. Once it’s shimmering, sear the lamb chops for about 3-4 minutes per side, until they're beautifully browned and crusty. Don't overcrowd the pan; you might need to do this in batches. I once tried to cram them all in, and they just steamed, which was a total bummer. Remove the lamb and set aside, letting those juices rest for a moment.
03 - In the same skillet (don't clean it, all that flavor is gold!), add a little more olive oil if needed. Toss in your potatoes and let them get a bit golden, about 5-7 minutes, stirring occasionally. Then, add the minced garlic, rosemary, and thyme. Oh, the smell! It's honestly one of my favorite parts. Sauté for another minute until the garlic is fragrant, but be careful not to burn it – that's a mistake I won't make again!
04 - Pour in the chicken broth and scrape up all those delicious browned bits from the bottom of the pan. This is called deglazing, and it adds so much depth to our Creamy Garlic Lamb Chops sauce. Let it simmer for a couple of minutes to reduce slightly. Then, stir in the heavy cream. Let it come to a gentle simmer, thickening slightly. It should start to look wonderfully luxurious now.
05 - Nestle the seared lamb chops back into the skillet with the creamy potato mixture. Spoon some of that gorgeous sauce over the chops. Reduce the heat to low, cover the skillet, and let it all gently simmer for about 5-7 minutes, or until the lamb is cooked to your desired doneness and the potatoes are tender. This is where the magic really happens, everything melds together. I usually peek to make sure the sauce isn't bubbling too vigorously.
06 - Remove from heat. Taste the sauce and adjust seasonings if needed – a little more salt or pepper might be just right. I love to finish it with a generous sprinkle of fresh parsley and a dusting of grated Parmesan cheese. The aroma, the look… it’s just perfection. Dish it out right away and enjoy those incredible Creamy Garlic Lamb Chops and potatoes. You deserve this!

# Notes:

01 - Don't overcrowd the pan when searing the lamb; it steams instead of browns, and we want that gorgeous crust!
02 - Leftover Creamy Garlic Lamb Chops keep well in an airtight container for up to 3 days, but the sauce does thicken a bit. A splash of broth or milk helps loosen it up when reheating.
03 - Tried this with chicken thighs once when I was out of lamb. It worked, kinda! Still tasty, but the lamb's richness is truly unmatched here.
04 - A sprinkle of fresh parsley at the end really brightens up these Creamy Garlic Lamb Chops, both visually and flavor-wise. Don't skip it!

# Equipment Needed:

01 - Large skillet (cast iron or heavy-bottomed)
02 - Tongs
03 - Cutting board
04 - Knife

# Nutrition (Per Serving):

Calories: 650
Total Fat: 45g
Total Carbohydrate: 30g
Protein: 35g

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