Plating Grace - Father Leo Feeds - Rosemary Lamb Chops

Prep Time: 15 minutes
Cook Time: 35 minutes
Number of Servings: 1-2


  • Pan Seared & Rosemary Seasoned Lamb Chops with Potatoes and Broccoli
  • 4 Lamb Chops
  • Salt and Pepper
  • Small White Potatoes
  • Butter
  • Garlic Powder
  • Yellow Mustard
  • Dried Rosemary
  • Small Broccoli
  • Italian Season Bread Crumbs

  • Mint Herb Sauce
  • Mint Leaves
  • Parsley
  • Garlic Clove
  • Olive Oil
  • Red Wine Vinegar
  • Salt and Pepper

* Pan Seared & Rosemary Seasoned Lamb Chops with a Fresh Herbal Mint Sauce
* Oven Roasted Baked Potato
* Flavorful and Easy Oven Roasted Broccoli

I will presume that you have in your home pantry the following;
* Olive Oil
* Salt and Pepper
* Butter
* Yellow Mustard
* Italian Season Bread Crumbs
* Garlic
* Red Wine Vinegar

Things for your Shopping List:
* Dried (or fresh) Rosemary
* Parsley – a small bunch
* Lamb Chops – give portions – a rack of lamb chops (6-8 chops in a rack)
* Broccoli – small head of broccoli, yields 2 cups when separated
* White Potatoes – 4-5 medium sized
* Fresh Mint leaves(5-6 mint leaves is all you need)


1. Pre – Heat oven to 400 degrees

Instructions for the Lamb Chops:

* Add 1 Tbsp. Olive Oil to large oven safe saute pan over medium high heat
* Season Lamb Rack on both sides with 1 tsp of salt, pepper and garlic powder
* Brush on yellow mustard and then add Italian Bread crumbs
* Place rack fat cap side down in pan and brown for approximately 2 minutes
* Turn rack and add ¼ cup water
* Sprinkle 1 tsp of dried rosemary crushing in hand before sprinkling over lamb
* While cooking lamb quarter small bite size white potatoes
* Prepare Broccoli by cutting into florets
* Add potatoes to one side of pan
* Add Broccoli to other side then place into 400-degree oven until desired temperature

Instructions for Mint Herb Sauce

* Place ¼ cup of Mint leaves into a food processor and a handful of parsley
* Add a small clove of garlic
* Add 1 tsp of salt and pepper
* Add 1 tbsp. of Olive oil and Red wine vinegar
* Mix until well incorporated


* Remove Lamb from oven and let rest for approximately 5 minutes
* Place on cutting board and cut into individual chops
* Plate and serve drizzling mint herb sauce over plate