Recipe from Kate Logan
Lamb Chops with Potatoes in Pots
Cooking time: 1 hour
Servings 4
Easy and quick to make dish, but the result exceeds all expectations. It is perfect to please your guests and family. Melt-in-your-mouth appetizing meat, potatoes that are almost mashed inside, tender carrots, fresh chopped herbs and a sauce that is unique in taste. The dish is prepared in clay pots (the shape doesn't matter).


  • Lamb (Chops)
    1,4 lbs.
  • Potatoes
    8 pcs.
  • Carrots
    2 pcs.
  • Bulb onion
    2 pcs.
  • Lamb broth
    2 cups
  • Dry spices
    to taste

Nutrition facts per serving

  • Calories

    495.6 kcal

  • Protein

    38.6 g

  • Fat

    37.1 g

  • Carbohydrates

    54.7 g


  • Rinse the lamb chops, separate them with knife, dry with papper towel and rub with spices.

  • Grease each chop with vegetable oil and leave them to marinate for 40-50 minutes in a cool place.

  • Meanwhile, peel the potatoes and cut into medium cubes, cut the carrots into half rings.

  • Wash and cut the onion into the small pieces and fry in a greased with oil pan until golden-brown.

  • Put the lamb into the pot, then carrots, onions and potatoes on top, cover with the broth (about half a glass per pot).

  • Insert into an oven preheated to 392 °F degrees under the lid for 60-70 minutes, then remove the lid and leave for another 15-20 minutes.

  • Enjoy your meal!


  • Even if your lamb is not of very high quality, the marinade tenderizes the meat and removes any unpleasant smell.

  • You can serve in pots, or you can put it on a plate and sprinkle with herbs on top.

  • If you use ready-made broth, you don’t need to add salt. If you have water and your own spices, then you need to salt the water.

Bon Appetit!

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