Savory Lamb Rib Chops with Rosemary Butter and Sweet Potatoes

Savory Lamb Rib Chops with Rosemary Butter and Sweet Potatoes



8 Shepherds Pride or Cedar Springs lamb rib chops, about 4 ounces each, 1-inch thick
4 teaspoons fresh rosemary leaves, finely chopped, divided
1 tablespoon finely chopped garlic
1/2 teaspoon black pepper
4 tablespoons unsalted butter, at room temperature
Salt and pepper
4 medium sweet potatoes, about 2 pounds total, peeled and cut into 1 1/2-inch chunks


  1. In a small bowl, combine 1 tablespoon rosemary, garlic and pepper. Rub evenly over lamb chops; refrigerate.
  2. For Rosemary Butter: In a bowl, mix together butter, remaining rosemary and salt and pepper as desired. Reserve.
  3. Bring large pot of water to a boil; add sweet potatoes. Cook until potatoes are very tender, 15 to 18 minutes. Drain and mash potatoes by hand or with an electric mixer until smooth, adding 2 tablespoons Rosemary Butter. Keep warm.
  4. Grill or broil chops to a minimum internal temperature of 145°F (medium rare), approximately 7 to 11 minutes, turning once or twice.
  5. Serve chops with sweet potatoes and top with remaining Rosemary Butter.Serving suggestion: Serve with a side green salad and sliced bread.

Recipe and Image provided by the American Lamb Board.

Print Friendly, PDF & Email