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one pan lamb with hasselback potatoes

One-pan lamb with hasselback potatoes

Enhance the flavour of roast lamb with herbs and garlic, or you could try slices of anchovy, slivers of chilli or nuggets of feta pushed into the slits


- 4 lamb chops

- 4 medium-sized potatoes

- Olive oil

- Salt

- Black pepper

- Garlic powder

- Dried rosemary

- Dried thyme

- Dried oregano

- Paprika


1. Preheat your oven to 400°F (200°C).

2. Rinse the lamb chops and pat them dry with paper towels. Place them on a plate and let them come to room temperature while you prepare the potatoes.

3. Wash and dry the potatoes. Using a sharp knife, make thin slices across the width of each potato, leaving the bottom intact. The slices should be about 1/8 inch apart.

4. Place the potatoes on a baking sheet and drizzle generously with olive oil. Sprinkle with salt, black pepper, and garlic powder. Place in the oven and bake for 25 minutes.

5. While the potatoes are baking, prepare the lamb chops. In a small bowl, mix together 1 tablespoon of olive oil, 1 teaspoon of dried rosemary, 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, and 1 teaspoon of paprika.

6. Rub the herb mixture onto both sides of the lamb chops.

7. After 25 minutes, remove the baking sheet from the oven and place the lamb chops on top of the potatoes. Return the baking sheet to the oven and bake for an additional 15-20 minutes, or until the lamb chops are cooked to your desired level of doneness and the potatoes are tender.

8. Once done, remove the baking sheet from the oven and let the lamb chops and potatoes rest for 5 minutes.

9. Serve the one-pan lamb with hasselback potatoes hot, garnished with fresh herbs if desired. Enjoy your delicious and easy meal!

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