With spring finally here , it’s fun to get creative with your dinner ideas! My Honey Balsamic Lamb chops with Roasted Potatoes is a great meal to add to your dinner table! It’s healthy, hearty and filling.
I’m absolutely loving the spring weather we are getting here in Toronto! It’s been over 14 degrees for the past week and continuing to increase. The weather was so nice yesterday that I actually ran to the gym and back to my apartment. To be frank, spring weather ranging in the 18-22-degree temperature is perfectly ideal for me because I can’t deal with the weather when it’s too hot or cold. So yay spring!
Now, Easter is also around the corner, which means it’s time for me to start creating some dinner recipe ideas for you guys to add to your dinner table. Before I do that however, lets start with these honey balsamic lamb chops with roasted potatoes! Yes, I know it sounds like a mouthful, and I also do not eat meat. But that shouldn’t stop me from cooking meals that my loved ones enjoy. Sure it can be tricky cooking meals that don’t fit into my dietary habits especially when It involves an allergy. However, I make it work somehow, either by tasting the marinade or having a friend do the food tasting. Basically, if you’re like me, there’s always a way to make it work! The only downside to cooking meals you do not eat for others is that you may have to spend extra time making your own separate meal. Which generally means more standing, more heat facials from the oven, and of course more dishes. Ahh the life of being a home chef!
Guess what guys? I have a confession to make, and it goes like this…this was my very first time cooking with lamb! Plus, the reviews I got from my friends were amazing. Needless to say, you can definitely trust this recipe as a certified yummy meal which can also be used as a dinner entrée. The one thing I will recommend when making the lamb chops is to avoid marinating them with the balsamic vinegar for an extended period of time. Marinating any meat in balsamic vinegar or any other sugar based marinades causes the sugar to crystallize on the meat. Thus, causing your meat to burn! The lamb chops should be put on the grill or sauté pan right way. Happy feasting!
- For Potatoes:
- 1 ½ lbs. red and white potatoes, sliced
- 4 rosemary sprig leaves
- 4 tablespoons extra virgin olive oil
- 4 cloves of garlic, crushed
- salt and pepper to taste
- 1 large lemon, sliced thinly
- For lamb chops
- 6 lean lamb chops, frenched
- 1 rosemary sprig leaves
- 1 tablespoon fresh thyme leaves
- 2 tablespoons extra virgin olive oil
- salt and pepper to taste
- 1 tablespoon pure honey (optional)
- ⅓ cup balsamic vinegar
- Preheat oven to 475°F and place sliced potatoes on a baking sheet lined with foil paper. Toss potato slices with rosemary leaves, olive oil, garlic, salt and paper. When all the seasonings are incorporated, top potatoes with lemon slices. This will prevent the potatoes from burning and will also add more flavor to the potatoes.
- Place the potatoes in the oven on the middle rack and roast for 15 minutes. When ready, remove potatoes from the oven and cover the baking sheet with foil paper to keep the potatoes warm.
- Place the lamb chops in a ziplock bag. Add rosemary, thyme, olive oil, balsamic vinegar, honey, salt and pepper. Seal and shake the ziplock bag until the lamb chops are evenly coated with the seasonings.
- Place a skillet or grill pan over high heat. Once the pan is heated, add lamb chops and cook each side for 3 ½ minutes for medium rare or to your desired doneness.
- Serve your lamb chops and potatoes with your choice of salad.