Seared Lamb Chops With Lemon and Butter-Braised Potatoes

By Sam Sifton

Rating: 4(377)
Comments: Read comments

This is a no-recipe recipe, a recipe without an ingredients list or steps. It invites you to improvise in the kitchen.

Cut some yellow potatoes into chunks and put them in a deep skillet set over medium-high heat, along with some chopped onions and a few tablespoons of butter. Season with salt and pepper. Cook for around 10 minutes, stirring often, then add enough chicken stock, water or wine so that the potatoes are almost covered. Bring to a boil, then simmer for 30 minutes until the potatoes are tender. Meanwhile, massage as many lamb chops as you need with minced garlic, salt, pepper and a little oil, then sear them in a hot cast-iron pan, finishing them in a 425-degree oven with rosemary and some thinly sliced lemons until the lamb is just pink inside, about 10 minutes, maybe fewer. Garnish with thyme or rosemary if you have it and serve alongside the potatoes. A fine midweek meal!

Sam Sifton features a no-recipe recipe every Wednesday in his What to Cook newsletter. Sign up to receive it. You can find more no-recipe recipes here.

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ratings

4 out of 5

377 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Charles Michener6 years ago

I suggest rubbing the lamb chops with a whole or half clove of garlic. If you mince it, rub it into the chops and then sear them, the garlic will likely burn and taste bitter. You can intensify the garlic/rosemary flavor by first gently sauteeing minced garlic and rosemary in the oil, careful not to let them burn, for about five minutes or a little more. Then discard the garlic and rosemary and massage the chops with the flavored oil before searing them.

Ara Darakjian6 years ago

This was really good, especially the lamb chops. I think the non-recipe recipe ought to say "cover the potatoes and simmer." The liquid boiled away and had to be replenished. Next time I might boil the spuds first and then finish them in butter. An excellent meal.

Maria6 years ago

I never write but I needed to tell you much I enjoy your no recipe column. Every one of your no recipies have been wonderful! Today was simply perfect!

Brenda2 months ago

Made this for Easter dinner for six. Prepped it and seared a hour before guests arrived. Had oven preheated. After guests arrived and some h’orderves were shared, popped chops in the oven for 15 minutes. Let rest for a few while other things were heated up. Delish! Wish I could post the picture. They were beautiful!!!

Elaine3 months ago

This was absolutely delicious, especially the potatoes. I followed another person’s advice to rub the chops with half a garlic clove which worked well. I also put a sprig of rosemary under the lemon slice topping each chop as another reader suggested. I covered the potatoes and onions with chicken broth and let them simmer uncovered 30 minutes which was just right.

Brenda4 months ago

— this was delicious. I used lamb loin chops. I could’ve added a touch more salt and pepper. My cast iron pan was smoking hot when I seared them but did not have a problem with the garlic burning. I used bite size potatoes cut in half. Cooked them with the onion as directed and covered in chicken stock. Then simmered for the 30 minutes. I was surprised the potatoes didn’t dissolve as the onions did but instead, remained firm and delish. The liquid cooked down beautifully. In the last 10 minutes I added sliced mushrooms that had been drizzled with olive oil and allowed to absorb for a few minutes before adding to o ions and potatoes.

Private comments are only visible to you.