Pan-Seared Lamb Chops with Creamy Sauce, Roasted Potatoes &Amp; Lemony Broccoli

These pan-seared lamb chops bring the steakhouse experience home. Coated in a bold and savory steak spice blend, the chops are seared until golden and finished with a creamy pan sauce that’s rich and peppery. Paired with crispy roasted potatoes and bright lemony broccoli, this meal is as impressive as it is delicious.

Perfect for a special dinner or when you’re craving something hearty and satisfying, this recipe comes together in about 35 minutes. The sides roast in the oven while the lamb cooks on the stovetop, so everything is ready at the same time. Serve with lemon wedges for a fresh finish.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.5 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView ingredient guideLike ingredientDislike ingredient

1 tablespoon Bold & Savory Steak SpiceView ingredient guideLike ingredientDislike ingredient

15 ounce Lamb ChopsView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425°F. Wash and dry produce. Dice potatoes into ½-inch pieces. Cut broccoli into bite-size pieces. Halve, peel and mince half the onion (whole onion for 4). Zest and quarter lemon.
2. Toss potatoes on one side of a baking sheet with a drizzle of oil, salt and pepper. (For 4 servings, spread potatoes out across entire sheet; roast on top rack for 20-25 minutes total.) Roast on top rack for 5 minutes (you’ll add the broccoli then).
3. Once potatoes have roasted 5 minutes, remove sheet from oven. Carefully toss broccoli on opposite side of sheet with a drizzle of oil, salt and pepper. (For 4 servings, leave potatoes roasting and add broccoli to a second baking sheet; roast on middle rack.) Return to top rack until potatoes are golden brown and broccoli is tender, 15-20 minutes more.
4. While veggies roast, pat lamb chops dry with paper towels; season all over with salt, then coat with as much steak spice as will stick. Heat a drizzle of olive oil in a large pan over medium-high heat. Add lamb chops and cook until browned and cooked through, 4-6 minutes per side. (If crust browns too quickly, reduce heat to medium.) Turn off heat; transfer lamb to a cutting board. Wipe out pan.
5. Heat a drizzle of olive oil in same pan over medium heat. Add minced onion; cook, stirring, until softened and lightly browned, 3-4 minutes. Stir in stock concentrate and ¼ cup water (⅓ cup for 4 servings). Bring to a simmer and cook until slightly reduced, 2-3 minutes. Remove from heat and stir in sour cream until combined. Season generously with pepper.
6. Toss broccoli with lemon zest. Thinly slice lamb chops crosswise. Divide lamb, potatoes and broccoli between plates. Spoon pan sauce over lamb. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of meat?

Yes, you can substitute lamb chops with pork chops or beef steaks. Adjust cooking time as needed.

What can I use instead of sour cream?

Greek yogurt or crème fraîche work well as substitutes for sour cream in the pan sauce.

How do I know when the lamb chops are done?

For medium-rare, cook until internal temperature reaches 145°F. For medium, cook to 160°F. Let rest 5 minutes before slicing.