Lamb is great for the Easter season and a treat for any other time of the year. Lamb loin chops are a tender, lean cut that are easily cooked on the grill. They are a good option to try when you get tired of the usual chicken and beef. Serve with spring vegetables like asparagus and carrots for a complete, colorful dinner.
How to Make Lamb Chops with Potatoes and Spring Vegetables
Rosemary-garlic marinated lamb loin chops are grilled to juicy perfection while red potatoes, carrots, and asparagus roast together on a single sheet pan. It’s a well-balanced, restaurant-worthy dinner that comes together with minimal cleanup and celebrates fresh spring produce.
Recipe Overview
| Prep Time | 15 minutes + 2 hours marinating time |
| Cook Time | 30 minutes |
| Total Time | About 2 hours 45 minutes (including marination) |
| Servings | 4 |
| Serving Size | 1–2 lamb chops + 1 potato, 5 asparagus spears, and 2 carrots |
| Calories | ~360 kcal per serving |
| Carbohydrates | ~32g per serving |
| Net Carbs | ~25g per serving |
| Fiber | 7g per serving |
| Protein | 27g per serving |
| Fat | 14g per serving |
| Diet Type | High-protein, gluten-free, dairy-free |
Nutrition values are estimates based on the ingredients and amounts listed below, and may vary slightly by brand and cut of lamb.
Ingredients
Makes 4 servings
| Ingredient | US | Metric |
|---|---|---|
| Extra virgin olive oil (divided use) | 1 tbsp + 2 tsp | 1 tbsp + 2 tsp |
| Garlic (minced) | 2 cloves | 2 cloves |
| Kosher salt | 1/2 tsp | 1/2 tsp |
| Black pepper | 1/4 tsp | 1/4 tsp |
| Fresh rosemary (chopped, divided use) | 3 tbsp | 3 tbsp |
| Lean lamb loin chops (trimmed of fat) | 1 lb | 450 g |
| Nonstick cooking spray | 1 spray | 0.25 g |
| Red potatoes (quartered, skin on) | 4 small | 4 small |
| Carrots (halved) | 8 medium | 8 medium |
| Asparagus (about 20 stalks, trimmed) | 1 bunch | 1 bunch |
Step-By-Step Instructions
- Combine 1 tbsp olive oil, garlic, salt, pepper, and rosemary. Fully coat lamb chops and marinate for 2 hours in the refrigerator. Remove from the refrigerator 30 minutes before grilling.
- Preheat the oven to 450°F. Spray a sheet pan with cooking spray.
- Place the potatoes in a bowl and toss with 1 tsp olive oil and 2 tbsp chopped rosemary. Place them on the sheet pan and place them in the middle of the preheated oven and roast for 10 minutes.
- In the same bowl, place the carrots and toss with the remaining oil and rosemary. Add to the potatoes along with the asparagus and continue roasting for 10 minutes.
- Meanwhile, preheat the grill and place the lamb chops directly on the grill. Grill for 5 minutes, then flip the chops and continue grilling for 3–5 minutes. They should reach an internal temperature of 135°F.
Why This Recipe Works
- Lean lamb loin chops, trimmed of fat, offer a tender, high-protein cut that’s lower in overall fat than other lamb cuts, while still delivering rich, savory flavor.
- A garlic-rosemary marinade builds deep flavor into the lamb without relying on added sugar or excess sodium.
- Roasting the potatoes first, before adding the quicker-cooking carrots and asparagus, ensures every vegetable finishes perfectly tender at the same time.
- Cooking the vegetables and lamb simultaneously (oven and grill working together) makes this a well-timed, efficient one-meal dinner.
- Skin-on red potatoes retain extra fiber and nutrients compared to peeled potatoes.
Tips for the Best Results
- Let the lamb marinate the full 2 hours for the best flavor, and be sure to bring it out of the fridge 30 minutes before grilling so it cooks more evenly.
- Use a meat thermometer to check that the lamb reaches an internal temperature of 135°F for medium-rare, adjusting grill time slightly for your preferred doneness.
- Cut the potatoes evenly into similar-sized quarters so they roast at the same rate.
- Stagger the vegetables on the sheet pan by adding the potatoes first, since they take the longest to roast, followed by the quicker-cooking carrots and asparagus.
- Let the lamb rest for a few minutes after grilling before serving, which helps the juices redistribute for a more tender bite.
Storage Tips
- Refrigerator: Store cooked lamb and vegetables in separate airtight containers for up to 3 days.
- Reheating: Gently reheat the lamb in a skillet over low heat to avoid overcooking, and reheat the vegetables in the oven or microwave until warmed through.
Delicious Variations to Try
- Lemon-Herb Lamb Chops: Add a tablespoon of lemon zest and a squeeze of fresh lemon juice to the marinade for a brighter flavor.
- Mint-Marinated Lamb: Add a tablespoon of chopped fresh mint to the marinade alongside the rosemary for a classic lamb-and-mint pairing.
- Sweet Potato Swap: Use quartered sweet potatoes instead of red potatoes for a slightly sweeter, higher-fiber side.
- Indoor Version: If a grill isn’t available, sear the lamb chops in a hot cast iron skillet for 3–4 minutes per side, then finish in the oven at 450°F for a few minutes until the desired internal temperature is reached.
Frequently Asked Questions
What internal temperature should lamb chops reach? For medium-rare, lamb chops should reach an internal temperature of 135°F. Use a meat thermometer inserted into the thickest part of the chop for an accurate reading.
Can I marinate the lamb chops overnight instead of just 2 hours? Yes, marinating the lamb chops for a longer period, up to overnight, in the refrigerator will deepen the flavor even further.
Do I need a grill to make this recipe? While the recipe calls for grilling, you can also sear the lamb chops in a hot skillet and finish them in the oven if a grill isn’t available.
How many carbs are in this lamb chops recipe? Each serving has approximately 32 grams of total carbohydrates and 25 grams of net carbs, largely from the potatoes and carrots.
Final Thoughts
Lamb Chops with Potatoes and Spring Vegetables is a well-balanced, seasonal dinner that pairs juicy, herb-marinated lamb with tender roasted potatoes, carrots, and asparagus. Whether you’re planning an Easter meal or simply looking for a change from the usual chicken and beef, this one-pan-plus-grill recipe delivers a satisfying, restaurant-quality dinner at home.