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Rib Chops with Mashed Sweet Potatoes & Rosemary Butter

These rib chops are rubbed with rosemary and garlic before broiling until medium rare. Serve with creamy, buttery mashed sweet potatoes and top with rosemary butter for a satisfying and flavorful meal that comes together in under an hour.

Rib Chops with Mashed Sweet Potatoes & Rosemary Butter

Rib Chops with Rosemary Butter and Mashed Sweet Potatoes

Cook Time:
30 minutes
Serving Size:
Prep Time:
20 minutes


8 lamb rib chops, 1-inch thick

4 teaspoons fresh rosemary leaves, finely chopped

1 tablespoon garlic, finely chopped 

1/2 teaspoon black pepper

4 tablespoons unsalted butter, room temperature

Salt and pepper

4 medium sweet potatoes, peeled and cut into 1-1/2-inch chunks


Mix 1 tablespoon of rosemary, garlic, and pepper in a small bowl. Rub the mixture evenly over the lamb chops and refrigerate.

For the rosemary butter, combine the remaining rosemary in a bowl with butter, salt, and ground black pepper and set aside.

Bring a large pot of water to a boil and add sweet potatoes. Cook until potatoes are tender, about 15-18 minutes. Drain and mash potatoes by hand or with an electric mixer until smooth before adding two tablespoons of the rosemary butter. Keep warm.

For the rib chops, broil until medium-rare or until they reach an internal temperature of 140°F, about 7 to 11 minutes, turning once or twice.

Serve chops with sweet potatoes and top with remaining rosemary butter. Enjoy with a green salad and sliced bread.

Recipe adapted from the American Lamb Board.

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