Easy Honey Mustard Lamb Chops & Potatoes Skillet (Print Version)

Whip up an easy honey mustard lamb chops and potatoes skillet for a weeknight dinner. Tender lamb, roasted potatoes, and a tangy sauce in one pan.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free (check ingredients)

# Ingredients:

→ Main Players

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

→ Honey Mustard Magic

03 - 1/4 cup Dijon mustard
04 - 2 tablespoons honey
05 - 2 cloves garlic, minced

→ Aromatics & Seasonings

06 - 2 sprigs fresh rosemary, chopped
07 - 2 tablespoons olive oil
08 - Salt and freshly ground black pepper, to taste

→ Finishing Touches

09 - Fresh parsley, chopped (optional, for garnish)

# Instructions:

01 - First things first, let's get those lamb chops ready. Pat them really, really dry with paper towels – this is crucial for getting that beautiful sear. Season them generously with salt and pepper on both sides. Then, halve your baby potatoes. I usually give them a quick rinse and then a good scrub. While you're at it, mince your garlic and chop up that fresh rosemary. It's all about mise en place, as the fancy chefs say, but really, it just makes cooking less chaotic.
02 - In a small bowl, whisk together the Dijon mustard, honey, and minced garlic. This is your flavor powerhouse, so give it a good mix until it's all smooth and happy. I once tried to just drizzle everything separately, and let me tell you, the sauce didn't coat evenly. Learn from my mistake, a little whisking goes a long way here! It should be thick enough to cling to a spoon, a beautiful golden-yellow hue.
03 - Heat a large, oven-safe skillet (cast iron is my absolute favorite for this!) over medium-high heat with a drizzle of olive oil. Once shimmering, add your lamb chops. Sear them for about 2-3 minutes per side until they're beautifully browned and crusty. This step locks in all those juices and creates amazing flavor. Don't overcrowd the pan, you might need to do this in batches. I remember trying to cram them all in once, and they just steamed, which was a real bummer.
04 - Remove the seared lamb chops from the skillet and set them aside. Add your halved baby potatoes to the same skillet, adding a little more olive oil if needed. Toss them with the fresh rosemary, salt, and pepper. Let them cook for about 5-7 minutes, stirring occasionally, until they start to soften and get a little color. They'll smell amazing with that rosemary, trust me!
05 - Now, nestle those seared lamb chops back into the skillet among the potatoes. Pour that glorious honey mustard sauce all over the lamb and potatoes, making sure everything gets a good coating. Use a brush if you have one, or just a spoon to spread the love. This is where the magic truly begins to happen, the anticipation is real!
06 - Transfer the skillet to a preheated oven at 400°F (200°C). Roast for about 10-15 minutes, or until the lamb chops reach your desired doneness (130-135°F for medium-rare, 140-145°F for medium) and the potatoes are fork-tender and slightly caramelized. The kitchen will smell absolutely incredible, a mix of sweet, savory, and herbaceous. Let the chops rest for a few minutes before serving, honestly, it makes all the difference!

# Notes:

01 - Don't overcrowd your skillet, seriously. I tried once, and everything just steamed instead of getting that lovely sear. Give your lamb and potatoes some breathing room!\nLeftovers keep beautifully in an airtight container for up to 3 days. Reheat gently on the stovetop or in the oven to keep those potatoes from getting mushy.\nNo lamb chops? Pork chops work wonderfully here too! I've even done it with chicken thighs when I was in a pinch, just adjust the cooking time.\nA sprinkle of fresh parsley at the end really brightens everything up. Makes it feel a little fancy without any extra fuss, you know?

# Equipment Needed:

01 - Large oven-safe skillet (cast iron recommended)
02 - small mixing bowl
03 - whisk
04 - tongs
05 - meat thermometer (optional)

# Nutrition (Per Serving):

Calories: 550
Total Fat: 35g
Total Carbohydrate: 30g
Protein: 30g

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