Balsamic-Glazed Lamb Chops with Garlic-Herb Potatoes and Caesar Salad

This balsamic-glazed lamb chops recipe brings together tender, juicy lamb with a sweet and tangy glaze, paired with crispy garlic-herb potatoes and a bright Caesar salad. It’s a restaurant-quality meal you can make at home in under 30 minutes.

The lamb is seasoned with Italian herbs, seared to perfection and drizzled with balsamic glaze. The potatoes are pan-fried until golden and crispy, while the Caesar salad adds a fresh, lemony crunch. Perfect for a special dinner or an impressive weeknight meal.

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Ingredients

10 ounce Seasoned Precooked Potato SlicesView ingredient guideLike ingredientDislike ingredient

1 unit CroutonsView ingredient guideLike ingredientDislike ingredient

1.5 ounce Caesar DressingView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

15 ounce Lamb ChopsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Open the package of potatoes and drain off any excess liquid. Quarter the lemon.
2. Pat the lamb chops dry with paper towels and season with half the Italian seasoning, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the lamb chops and cook to desired doneness, 3-6 minutes per side. Turn off heat; transfer lamb to a cutting board. Wipe out the pan.
3. Heat 2 tablespoons butter (4 tablespoons for 4 servings) in the same pan over medium-high heat. Add the potatoes; season with garlic powder, remaining Italian seasoning, salt and pepper. Cook, undisturbed, until potatoes are warmed through and crispy on one side, 3-5 minutes. Stir gently, scraping up any crispy bits from the bottom. Tip: If potatoes begin to stick, add a splash of water.
4. Meanwhile, in a large bowl, combine mixed greens, Caesar dressing, croutons, half the Parmesan, a squeeze of lemon juice (big squeeze for 4 servings), salt and pepper. Toss to combine. Tip: For extra crunch, crush croutons in the bag with your hands before adding.
5. Thinly slice the lamb chops against the grain. Divide the sliced lamb, salad and potatoes between plates. Drizzle the lamb with balsamic glaze to taste and top the salad with remaining Parmesan. Serve with remaining lemon wedges.

Recipe Tips

FAQ

Can I use a different cut of meat?

Yes, you can substitute the lamb chops with beef steak or chicken breast. Adjust cooking time accordingly.

How do I make the potatoes extra crispy?

Make sure the pan is hot before adding the potatoes and don’t overcrowd them. Cook undisturbed for a few minutes to develop a golden crust.

Can I make this recipe dairy-free?

Yes, use a dairy-free butter substitute and omit the Parmesan cheese or use a dairy-free alternative. The Caesar dressing typically contains dairy, so check the label.