Go Back

Golden Garlic & Herb Butter Lamb Chops with Loaded Baked Potato and Crispy Roasted Broccoli

A comforting meal featuring tender lamb chops with garlic herb butter, loaded baked potatoes topped with cheddar and sour cream, and crispy roasted broccoli—perfect for cozy family dinners or impressing guests.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

For the Lamb Chops
  • 12 pieces lamb rib chops tender and flavorful
  • 3 tbsp olive oil divided for roasting and searing
  • 4 tbsp unsalted butter adds richness to the lamb and potatoes
  • 6 cloves garlic minced
  • 3 tbsp fresh parsley finely chopped
  • 1 tbsp fresh rosemary minced
  • 1 tsp fresh thyme leaves
  • 1 tsp smoked paprika for smoky kick
  • 1 tsp sea salt for seasoning
  • 1/2 tsp freshly cracked black pepper
For the Loaded Baked Potato
  • 4 large russet potatoes scrubbed and pierced
  • 2 tbsp olive oil for coating potatoes
  • 1 tsp sea salt for coating potatoes
  • 1 1/2 cups shredded cheddar cheese melty and sharp, for topping
  • 1/2 cup sour cream optional, for topping
  • butter to top loaded potatoes
For the Crispy Roasted Broccoli
  • 2 cups broccoli florets for roasting
  • 1 tbsp olive oil for roasting broccoli
  • 1 clove garlic minced, for broccoli
  • to taste salt and pepper for seasoning broccoli
  • to taste flaky sea salt for garnish

Equipment

  • Oven
  • Large Skillet
  • baking sheet

Method
 

  1. Step 1: Preheat your oven to 400°F (205°C).
  2. Step 2: Prepare the potatoes by scrubbing clean and patting dry. Pierce each several times with a fork. Rub with olive oil and sprinkle with sea salt. Place directly on the oven rack and bake for 50–60 minutes until tender with crispy skins.
  3. Step 3: Toss broccoli florets with olive oil, minced garlic, salt, and pepper. Spread on a baking sheet. About 20 minutes before potatoes are done, roast broccoli in the oven until crispy and slightly charred.
  4. Step 4: Pat lamb chops dry and season generously with sea salt, black pepper, and smoked paprika on both sides.
  5. Step 5: In a large skillet over medium-high heat, warm remaining olive oil and butter. Add minced garlic, fresh parsley, rosemary, and thyme. Stir until fragrant, about 1 minute.
  6. Step 6: Add seasoned lamb chops to skillet and cook 3–4 minutes per side, spooning garlic herb butter over them while cooking until desired doneness (medium-rare recommended).
  7. Step 7: Transfer lamb chops to a plate and let rest for 5 minutes to redistribute juices.
  8. Step 8: Slice open baked potatoes and fluff the insides with a fork. Top generously with butter, shredded cheddar cheese, and optional sour cream.
  9. Step 9: Plate lamb chops alongside loaded baked potatoes and crispy roasted broccoli. Sprinkle everything with flaky sea salt and fresh herbs if desired. Serve immediately.

Notes

Swap lamb chops for pork or chicken breasts for a variation. Try sweet potatoes instead of russets. Add crispy bacon or caramelized onions to potatoes for extra flavor. Sprinkle Parmesan over broccoli before roasting for a cheesy twist. Store leftovers separately in airtight containers in the fridge for up to 3 days. Reheat gently to preserve texture.