Tender Honey Mustard Lamb Chops & Potatoes Skillet (Print Version)
Simple Honey Mustard Lamb Chops & Potatoes Skillet for a flavorful weeknight meal. Juicy lamb, tangy sauce, and roasted potatoes in one pan. Easy dinner!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Gluten-Free (check mustard)
# Ingredients:
→ For the Lamb Chops & Potatoes
01 -
4 lamb loin chops (about 1-inch thick)
02 -
1.5 lbs baby potatoes (Yukon Gold or red), cut into 1-inch pieces
03 -
2 tbsp olive oil, plus more if needed
04 -
Salt and freshly ground black pepper, to taste
→ Honey Mustard Glaze
05 -
1/4 cup Dijon mustard
06 -
3 tbsp honey
07 -
2 cloves garlic, minced
08 -
1 tbsp apple cider vinegar
→ Fresh Finishing Touches
09 -
2 tbsp fresh rosemary, chopped
→ Pantry Staples & Flavor Boosters
10 -
Extra salt and pepper for seasoning
# Instructions:
01 -
First things first, get those lamb chops out and pat them *really* dry with paper towels. This is crucial for a good sear, trust me. Then, season them generously with salt and pepper. While they're chilling, chop your baby potatoes into roughly 1-inch pieces. Try to keep them uniform so they cook evenly – I learned that lesson after some half-raw, half-burnt potato experiments, oops!
02 -
In a small bowl, let’s get that magic glaze going. Whisk together the Dijon mustard, honey, minced garlic, apple cider vinegar, and a pinch more salt and pepper. You want it smooth and well combined. This is where the magic happens, the heart of our Honey Mustard Lamb Chops. Give it a little taste – adjust the honey or mustard to your liking; I like mine a bit tangier.
03 -
Heat a large, oven-safe skillet (cast iron is my absolute favorite for this!) over medium-high heat with a good glug of olive oil. Once shimmering, add the lamb chops. Don't overcrowd the pan; work in batches if you need to. Sear them for about 2-3 minutes per side until they're beautifully browned. This crust is everything! The smell right now? Oh, it’s amazing.
04 -
Remove the seared lamb chops from the skillet and set them aside on a plate for a moment. Add a little more olive oil to the pan if needed, then toss in your chopped potatoes. Stir them around a bit to coat them in any leftover lamb goodness. Let them get a head start, cooking for about 5-7 minutes, stirring occasionally, before the lamb goes back in.
05 -
Now, nestle those seared lamb chops back into the skillet, right among the potatoes. Pour that glorious honey mustard glaze all over the lamb and potatoes. Make sure everything gets a good coating! Transfer the skillet to your preheated oven and roast for 15-20 minutes, or until the lamb reaches your desired doneness (130-135°F for medium-rare, 140-145°F for medium).
06 -
Once out of the oven, sprinkle the fresh chopped rosemary over everything. This is where the aroma really blossoms! Let the Honey Mustard Lamb Chops and potatoes rest in the skillet for 5-10 minutes before serving. This resting period is critical; it lets the juices redistribute, ensuring your lamb is tender and juicy. Honestly, it’s the hardest part, waiting!
# Notes:
01 -
Don't overcrowd the skillet; otherwise, things will steam instead of sear.
02 -
You can whisk the honey mustard glaze a day ahead and store it in the fridge.
03 -
No lamb? Thick-cut pork chops or chicken thighs work wonderfully with this glaze.
04 -
A sprinkle of fresh parsley or chives at the end just makes it extra pretty and fresh.
# Tools You'll Need:
01 -
Large oven-safe skillet (cast iron recommended)
02 -
small mixing bowl
03 -
whisk
04 -
tongs
05 -
meat thermometer
# Nutrition Facts (Per Serving):
Calories: 450
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 30g