Pan-Seared Lamb Chops with Cippolini Onions + Greek Style Lemon Potatoes

For some reason I have ruined every box of Kraft Dinner but always manage with lamb chops.

Gerry likes very few textures and flavours but luckily he approved of the balsamic marinade (acidity is not his favourite) and was excited about the cippolini onions :)

For the marinade I mixed in a bowl:

  • 2 tbsp balsamic vinegar

  • 2 tbsp olive oil

  • 4 crushed garlic cloves

  • 2 pinches of dried parsley flakes

  • 2 pinches of rosemary

Then I seasoned salt & ground pepper onto each lamb chop and put them into the mixing bowl to marinade for about 20 minutes.

Next I cooked the cippiolini onions on medium heat with butter in a pan. Tossed in a bit of salt and pepper and when they turned a bit golden brown, I covered them and turned the heat down to low. About 10 minutes later they were done and I set them aside.

On the same pan, I put the heat up back to medium, added a bit more butter (‘bit more’ she sayssss..) and pan-seared 4 chops at a time. It took about 3 minutes on each side.

For the lemon potatoes….. I tried to follow a recipe online, but instead cooked the potatoes for almost 2x the time and added A LOT more lemon juice than it called for. Also added some parmesan. Honestly, they were the best part of the whole meal. We ended up eating the lamb chops first and the potatoes later on in the night. I had some friends over and my girlfriend was even drinking the juices from the potatoes, so I think my revised recipe will be my go-to :)


  • 2-3 lbs of Yukon Gold Potatoes (skin on, cut into 4 pieces)

  • 2 cups of lemon juice

  • 1 cup of parmesan

  • crushed garlic cloves!!!!! as many as you want!!!

  • salt & pepper ‘to taste’

  • 1 can of chicken broth

  • dried oregano and parsley flakes

  • 1/3 cup of olive oil

  • brick of butter. or not. up to you.

Preheated the oven to 400 degrees F. Made it easy on myself and tossed all the ingredients (except the parmesan) into a large roasting pan and made sure it was mixed well. Roasted them for about 2 hours, taste-testing them occassionally and that’s when I decided they needed more lemon juice. Added a few globs of softened butter in the pan too (I didn’t say this would be the healthiest dish). About 30 minutes from being finished, I added the parmesan. Maybe some more butter. It was a lot of back and forth until I thought they were perfect.

Left a huge mess and my angelic boyfriend helped me clean. We enjoyed everything with a bottle of Chianti, a summer staple for us at home :)

CookingAndrea Ross