Lamb Shoulder Chops with Rosemary Potatoes

The first recipe I made from Canal House Cooks Every Day was this lamb chop recipe. I'd found some well-priced shoulder chops at the store and happened on this recipe in my library book the same day. Lucky! This is a simple good recipe. I served these with Crispy Smashed Potatoes and roasted asparagus, but any kind of potato side dish would be welcome.

Lamb Shoulder Chops with Rosemary Potatoes
Adapted from Canal House Cooks Every Day
Serves 4-5

2 pounds lamb shoulder chops
salt and pepper
2 Tblsp olive oil
2 cloves garlic, peeled and smashed
1/2 red onion, sliced
3 sprigs fresh rosemary
5 medium Yukon gold potatoes, cut into wedges

Season the lamb chops with salt and pepper on both sides. Pre-heat oven to 225 degrees.

Heat a cast iron skillet (large enough to hold the chops in one layer) over medium-high heat. When hot, add the oil and the chops. Brown for 5 minutes, resisting the temptation to move the chops. Flip and cook for another 3-4 minutes. Transfer the chops to a pan and keep warm in the oven.

Add garlic, onions and rosemary to the oil in the skillet over medium-low heat. Fry the onions until soft, then remove from the pan and add to the chops as a garnish. Add the potatoes in one layer, season with salt and pepper, and cook undisturbed until golden brown, about 6-7 minutes. Turn the potatoes every five minutes until done. Served with chops.