Instructions
Step 1: Preheat your oven to 400°F. Scrub the russet potato and poke it several times with a fork, then place it directly on the oven rack to bake for about 45 minutes until tender.
Step 2: While the potato bakes, prepare the lamb chops by patting them dry with paper towels. This is key for getting that beautiful golden crust.
Step 3: In a small bowl, combine the minced garlic, dried rosemary or thyme, paprika, salt, and black pepper. Rub this mixture generously over both sides of the lamb chops.
Step 4: Heat 1 tbsp of olive oil in a skillet over medium-high heat. Once hot, add the lamb chops and sear for 3-4 minutes per side for medium-rare doneness. Set aside to rest.
Step 5: Toss the broccoli florets with the remaining 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast at 400°F for 15-20 minutes until crispy and charred.
Step 6: When the potato is done, carefully slice it open and fluff the insides with a fork. Top with 1 tbsp butter and the shredded cheddar cheese, then let it sit for a minute to melt.
Step 7: Plate the lamb chops alongside the cheesy potato and roasted broccoli. Garnish everything with fresh chopped parsley and serve immediately.
Storage and Reheating Tips
This meal is best enjoyed fresh, but leftovers can be refrigerated in an airtight container for up to 2 days. The lamb chops are wonderful cold the next day or gently reheated in a 300°F oven for about 10 minutes.
The baked potato will keep its texture best when stored separately from the lamb chops. Reheat it covered in the microwave for 1-2 minutes, or warm it in the oven alongside the lamb.
The roasted broccoli can be eaten cold or reheated briefly in a 350°F oven for 5 minutes to restore its crispness. Don’t microwave the broccoli, as it tends to lose its wonderful charred texture.
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