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Lamb Chops and Potatoes


  • 2 lbs lamb chops
  • 1/4 cup Provence Mustard or Dijon
  • 2 cups Panko
  • 2 TBL Rosemary, Basil, Thyme Herb Blend
  • 1 lb. new potatoes, thinly sliced
  • 3/4 cup shredded Parmesan cheese
  • 1 TBL chopped fresh rosemary
  • 1/2 cup cream


Preheat oven to 375.

Layer thinly sliced potatoes in Flexipan Round mold. Add salt and pepper, 1/3 of the chopped rosemary, and the parm. Continue layering until you run out of potatoes.

Pour the cream over the top of the potatoes and set aside.

Mix the herb blend with the panko and spread on a plate.

Brush the mustard on both sides of the lamb chops, then roll in the panko mixture.

Lay chops on top of the potatoes.

cover and bake for 20 minutes. Uncover, bake for another 20 minutes until your chops are med rare. Remove the chops and cover with foil to keep warm. Allow the potatoes to cook for 15 minutes or until done. Add the lamb back to the pan and serve.

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At Demarle at Home, we understand why you cook because we’re cooks too. We understand that eating healthy food together creates moments and memories that last a lifetime. Our products include professional flexible cookware that will transform the way you cook, clean-up and organize your kitchen. We make it easy for you to create nourishing and healthy dinners at home and in turn; you create memories and strengthen those bonds with all who sit at your table.
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