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Garam Masala Baby Lamb Chops with Smashed Fingerlings

Lend savory Indian flavors to these delicate lamb chops—great with hearty potatoes and toothsome green beans.


1 Tbsp. garam masala, toasted

2 tsp. kosher salt

1 tsp. black pepper

1/4 cup olive oil

8 baby lamb chops, Frenched

2 lbs. fingerling potatoes

2 Tbsp. Ready-Set-Serve Washed & Trimmed Parsley, chopped

1 Tbsp. canola oil

2 lbs. Ready-Set-Serve Green Beans


Heat oven to 400 degrees F.

Mix together garam masala, 1/2 teaspoon salt, 1/2 teaspoon of pepper, and oil; brush on chops. Toss potatoes with the remaining spice-oil mixture. Let chops marinate while potatoes roast.

Roast potatoes on baking sheet until tender and slightly browned (35 minutes). Smash some of the potatoes with a fork, making sure to leave some whole pieces. Stir in parsley plus one teaspoon salt and 1/4 teaspoon pepper.

Heat a cast-iron grill pan. When hot, sear chops and cook until medium rare (2-3 minutes per side). Set aside to rest.

Heat saute pan with one tablespoon canola oil; add green beans and remaining 1/2 teaspoon of salt and 1/4 teaspoon pepper. Cook one high heat until slightly charred.

Serve two lamb chops each with equal portions of potatoes and green beans.