Smoky Garlic Lamb Chops with Roasted Potatoes and Red Peppers

Photo by Joey de Larrazabal-Blanco

Preparation time: 15 minutes

Cooking time: 1 hour and 15 minutes total time (can be broken down with some steps done ahead of time

Serves: 4

Nothing gives the feel of a fancy, sit-down dinner, more than a plated main dish. This may seem like a lot of work but if you keep your ingredients simple, it is actually much easier than it looks. Let your vegetables roast while you are getting ready and chop all your ingredients for the lamb ahead of time. Then all you’ll need to do while your guests nibble on appetizers is fry up the chops. Instead of traditional lamb flavors, like rosemary and mint, this dish has a distinct Spanish slant with smoked paprika, garlic, and parsley.


  • Olive oil
  • 4-5 potatoes, about 700 grams total weight, peeled and chopped into 1-inch pieces
  • 3-4 red peppers, cut into quarters, seeds and stem removed
  • 2 white onions, cut into eighths
  • 5 cloves garlic, unpeeled
  • 8 lamb chops
  • 10-12 cloves garlic, peeled and sliced
  • 1/4 cup fresh parsley leaves, packed
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon pimento de La Vera (Spanish smoked paprika)


    1. Place your potatoes in a pot that’s completely covered with water and bring to a boil. Boil until just cooked through. Drain immediately and set aside.
    2. While your potatoes are boiling, place your red pepper quarters, skin-side up, on a baking sheet.  Place in the oven, under a hot broiler, until the skin is charred and blistered. Remove and place in a bowl, immediately covering the bowl with cling-wrap. Set aside until cool enough to handle.
    3. When the peppers have cooled down a bit, peel off the skins. They should slide off easily at this point.
    4. In a baking dish, mix the potatoes, peppers, and onions. Drizzle with olive oil and season generously with salt and pepper. Place in a pre-heated 400F oven and roast until onions are soft and the potatoes are toasty, about 30-40 minutes, tossing once or twice.
    5. Fifteen minutes before you want to eat, place the sliced garlic, parsley leaves, and ½ teaspoon salt in a little pile on a chopping board. Start chopping the pile all together, so as the garlic and parsley get chopped, the salt further breaks them down. You want this to taste a bit saltier than normal as this mixture will be diluted when added to the oil and lamb.
    6. Heat about 4 tablespoons of olive oil in a pan. Add the garlic-parsley mixture and let this sizzle but not brown too much. Season the lamb chops with salt and pepper and add them to the pan in a single layer; do this in batches, if necessary. Cook the lamb chops for about 3-5 minutes for the first side, and less for the second, or until done to your liking. Scoop the garlic out of the pan and set aside if it looks like it is in danger of burning.  Repeat with all the chops.
    7. Place a portion of the potatoes and peppers on a plate and top this with two chops. Drizzle with some of the garlic bits and garlicky paprika-infused oil. Serve immediately with any extra potatoes and peppers on the side. 

    8. Visit Joey de Larrazabal-Blanco's blog at

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