Pan-Seared Lamb Chops with Roasted Sweet Potato Wedges

Quick Summary

A high-protein, nutrient-dense dinner featuring iron-rich lamb chops and fiber-filled sweet potatoes. Ready in under 45 minutes, this recipe relies on simple searing techniques to achieve professional results at home.

Ingredients

Method

1. 1. Preheat your oven to 400°F (200°C). Cut sweet potatoes into wedges. Toss with oil, paprika, cumin, and salt. Roast for 25–30 minutes until tender.
2. 2. Pat the lamb chops dry. Season both sides generously with salt and pepper.
3. 3. Heat oil in a heavy skillet over medium-high heat. Place lamb in the pan, ensuring they don't touch.
4. 4. Sear for 3–4 minutes per side for medium-rare. In the final minute, add garlic and rosemary, basting the chops with the infused oil.
5. 5. Remove lamb to a cutting board. Let rest for 5 minutes before serving alongside the roasted wedges.

Nutrition Snapshot

Frequently Asked Questions

Can I cook this in an air fryer?

Yes. Roast the sweet potato wedges at 400°F for 15–20 minutes. The lamb is best pan-seared for the crust, but can be air-fried at 375°F for 8–10 minutes.

What temperature should the lamb reach?

For medium-rare, aim for 125°F-130°F internal temperature.

Is this recipe dairy-free?

Yes, this recipe is naturally dairy-free and gluten-free.