Skillet Lamb Sirloin Chops with Lemon-Rosemary Pan Sauce + Roasted Brussels & Sweet Potato
A cozy, bistro-style dinner that still lands under an hour: tender lamb chops get a hard sear, then you build a quick pan sauce with garlic, rosemary, and a splash of lemon. On the side, caramelized Brussels sprouts and sweet potatoes roast together for peak winter comfort.
Back to full listIngredients
- Simple Truth Natural Lamb Sirloin Chops 1 lb (typically 4 small chops), patted dry $14.99 (1 lb)
- Fresh Cut Brussels Sprout Bake (or use Brussels sprouts) 9.2 oz (or ~10 oz brussels, halved) $6.00 (9.2 oz)
- Organic White Sweet Potatoes 1 lb, cut into 3/4-inch cubes $2.79 (1 lb)
- Simple Truth Organic Garlic Bulbs 3 cloves, smashed/minced (2 for sauce, 1 for roast) $1.99 (3 ct)
- Organic Jumbo Yellow Onion 1/2 medium onion, thinly sliced (optional for sauce) $1.49/lb
- Lemon (pantry/produce) 1/2 lemon (zest + 1 Tbsp juice)
- Fresh or dried rosemary (pantry) 1 tsp chopped fresh or 1/2 tsp dried
- Olive oil (pantry) 2 1/2 Tbsp
- Butter (pantry) 1 Tbsp
- Chicken stock or water (pantry) 1/3 cup
- Dijon mustard (optional, pantry) 1 tsp
- Salt & black pepper (pantry) to taste
Instructions
- Prep (oven): Heat oven to 425°F. Line a sheet pan. Cube 1 lb sweet potato into 3/4-inch pieces. If using whole Brussels sprouts, halve ~10 oz; if using the 9.2 oz Brussels Sprout Bake, separate any toppings and just roast the sprouts portion as directed on pack if applicable.
- Roast veg: Toss 1 lb sweet potato + 9.2–10 oz brussels with 2 Tbsp olive oil, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on the sheet pan and roast 22–28 minutes, tossing halfway, until browned and tender.
- Season lamb: Pat dry 1 lb lamb sirloin chops. Season with 3/4 tsp salt and 1/2 tsp black pepper. Sprinkle with 1 tsp chopped rosemary (or 1/2 tsp dried).
- Sear lamb (stove): Heat 1/2 Tbsp olive oil in a heavy skillet over medium-high. Sear lamb chops 2–4 minutes per side (depending on thickness) to your desired doneness (medium-rare ~135°F, medium ~145°F). Transfer to a plate to rest.
- Make pan sauce: Lower heat to medium. Add 1 Tbsp butter to the skillet. Add optional 1/2 sliced onion and cook 2–3 minutes. Add 2 minced/smashed garlic cloves and stir 30 seconds. Pour in 1/3 cup stock (or water), scraping up browned bits. Simmer 2 minutes.
- Finish sauce: Stir in 1 tsp Dijon (optional), 1 Tbsp lemon juice, and a pinch of lemon zest. Taste and adjust salt/pepper.
- Serve: Plate roasted sweet potatoes and brussels. Top with lamb chops and spoon over lemon-rosemary pan sauce.
Health notes: ~800–950 calories per serving. High protein and iron; lots of fiber and vitamins from sprouts/sweet potato. Saturated fat is moderate-high (lamb)—trim visible fat and keep portions to 2 chops each to lighten.
Drink pairing: Wine: lamb + rosemary loves savory reds. Choose: Syrah/Shiraz (peppery), Rioja (Tempranillo) for leather/herb notes, or Cabernet Franc for lift. A widely available option: Côtes du Rhône (Syrah/Grenache blend) from a dependable producer like E. Guigal.