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 Rosemary Butter and Mashed Sweet Potatoes
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.
