Pan-Seared Lamb Chops with Rosemary Sweet Potatoes & Garlicky Kale

27 ott 2025

Pan-Seared Lamb Chops with Rosemary Sweet Potatoes & Garlicky Kale

A hearty and nutritionally balanced Paleo one-pan meal. Tender lamb is paired with crispy, herb-infused sweet potatoes and vibrant kale for a complete and flavorful dinner.

There's something deeply satisfying about a skillet meal that brings together rich, savory lamb, golden sweet potatoes, and earthy greens. This dish captures that perfect balance of flavor and nourishment—ideal for a cozy weeknight or a special dinner.

With just one pan and a handful of wholesome ingredients, you can create a meal that looks elegant but feels effortless. The rosemary-infused sweet potatoes and garlicky kale complement the lamb beautifully, making every bite both rustic and refined.

Let’s dive into how to make this restaurant-worthy Paleo recipe right in your own kitchen.

Pan-Seared Lamb Chops with Rosemary Sweet Potatoes & Garlicky Kale

Ingredients

400g lamb chops (about 2 large chops)
300g sweet potato
150g kale, tough stems removed
1 small onion
3 cloves garlic
30ml olive oil
1 tbsp fresh rosemary, chopped
15ml lemon juice
Salt and black pepper to taste

Instructions

Peel and dice the sweet potato into 1–2 cm cubes. Wash and roughly chop the kale. Finely chop the onion and mince the garlic.
Heat 15ml of olive oil in a large skillet over medium-high heat. Add the sweet potato cubes and rosemary, cooking for 10–12 minutes until tender and browned. Remove and set aside.
Pat the lamb chops dry and season generously with salt and pepper on both sides.
In the same skillet, add the remaining 15ml of oil. Sear the lamb chops for 3–5 minutes per side for medium-rare, or to your desired doneness.
During the last 2 minutes of cooking, push the chops to one side. Add the onion and cook for 1 minute, then add the garlic and kale. Sauté for 1–2 minutes until the kale wilts.
Return the sweet potatoes to the pan, drizzle with lemon juice, and toss gently. Serve the lamb chops immediately with the sweet potato and kale hash.

Tips & Substitutions

Swap the protein: If lamb isn’t your preference, try this recipe with bone-in pork chops or chicken thighs for a similar cooking method.
Herb variations: Fresh thyme or oregano can replace rosemary for a slightly different flavor profile.
Make it meal-prep friendly: Store leftovers in airtight containers; reheat gently in a skillet to revive that beautiful sear and crisp texture.