Mediterranean Herb-Crusted Grilled Lamb with Rosemary Potatoes
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This Mediterranean lamb dish is one of my go to meals when I want something that feels special but comes together in under an hour. The herb crust gives the lamb incredible flavor while keeping it tender and juicy, and the rosemary potatoes roast alongside so you really only have one pan to worry about. Lamb is packed with iron and B vitamins that keep your energy up, and the fresh herbs aren't just delicious, they make the whole kitchen smell amazing. Best of all, this meal is surprisingly affordable and impressive enough to serve to guests.
Ella x
Ingredients
- 8lamb chops(about 2 inches thick)
- ¾ kgwaxy potatoes(cut into 1-inch cubes)
- 3 sprigsfresh rosemary(chopped)
- 2 sprigsfresh thyme(leaves only)
- 5garlic cloves(minced)
- 6 tablespoonsextra virgin olive oil
- 1lemon(zest and juice)
- 2 tablespoonsdijon mustard
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 2 tablespoonsfresh parsley(finely chopped)
Detail level
Instructions
- 1
Preheat grill to medium-high heat (about 400°F). While heating, toss potato cubes with 3 tablespoons olive oil, half the minced garlic, 1 teaspoon chopped rosemary, salt, and pepper in a large bowl.
Tip: Pat potatoes dry before tossing to help them crisp up on the grill.
- 2
Place potato mixture in a grill basket or aluminum foil packet with holes poked through. Grill for 20-25 minutes, stirring occasionally, until golden and fork-tender.
- 3
While potatoes cook, prepare the lamb herb crust by combining remaining 3 tablespoons olive oil, Dijon mustard, lemon zest, remaining garlic, chopped rosemary, thyme leaves, red pepper flakes, and half the parsley in a small bowl.
- 4
Pat lamb chops dry and generously coat both sides with the herb mixture. Season with remaining salt and pepper, then let rest for 10 minutes to absorb flavors.
- 5
Once potatoes are nearly done, place lamb chops directly on grill grates. Grill for 4-5 minutes per side for medium-rare, depending on thickness. Avoid moving chops too early to achieve a nice crust.
- 6
Transfer lamb to a plate and drizzle with fresh lemon juice. Let rest for 3-4 minutes to retain juices.
- 7
Arrange grilled potatoes and lamb chops on serving plates. Garnish with remaining fresh parsley and a light sprinkle of fleur de sel if desired.
- 8
Serve immediately while lamb and potatoes are still warm, with extra lemon wedges on the side.
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