This garlic herb lamb chop dinner combines tender, pan-seared meat seasoned with cajun spices and aromatics, served alongside creamy four-cheese baked macaroni and sweet candied yams for a restaurant-quality meal at home.
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Prepare the lamb chop seasoning by mixing cajun seasoning, chili powder, black pepper, garlic powder, onion powder, and kosher salt in a small bowl.
Season the lamb chops generously on all sides with the spice blend, pressing it into the meat.
For the mac and cheese, shred the mozzarella, colby jack, sharp cheddar, and gruyere cheeses. Cook the cavatappi pasta according to package directions. Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, melt 4 tbsp of butter. Add the all-purpose seasoning, butter seasoning, smoked paprika, and onion & herb blend. Cook for 1 minute until fragrant.
Whisk in the flour to create a roux and cook for another minute. Slowly whisk in the milk and heavy cream until smooth. Bring to a simmer and cook until thickened.
Remove the sauce from the heat and gradually stir in about three-quarters of the shredded cheese until melted and smooth. Season with salt and pepper to taste.
Add the cooked pasta to the cheese sauce and stir to combine. Transfer to a baking dish and top with the remaining shredded cheese.
Bake for 20-25 minutes, or until bubbly and golden brown on top.
For the candied yams, melt 1/2 cup of butter in a skillet over medium heat. Stir in the brown sugar, water, orange juice, cinnamon, and nutmeg until the sugar dissolves.
Add the sliced sweet potatoes to the skillet, bring to a simmer, then reduce heat, cover, and cook for 15-20 minutes until tender.
Remove the cooked potatoes from the skillet. Increase the heat and reduce the remaining sauce until it thickens into a syrup. Stir in the vanilla extract and pour the sauce over the yams.
Prepare the garlic herb butter by combining 1/2 stick softened butter, roasted garlic paste, 1 tbsp olive oil, lemon zest, onion powder, black pepper, red pepper flakes, a pinch of salt, 1 tbsp parsley, and rosemary in a bowl. Mix well.
Heat 1 tbsp of olive oil in a large cast-iron skillet over medium-high heat. Sear the lamb chops for 2-3 minutes per side for medium-rare.
Remove the chops from the skillet and place them on a wire rack. Brush generously with the prepared garlic herb butter.
To the same skillet, add the minced shallot and garlic and sauté until fragrant. Add the remaining garlic herb butter, remaining parsley, and chicken stock (or water). Bring to a simmer, scraping up any browned bits.
Squeeze in the lemon juice and stir to combine. Let the sauce reduce slightly.
Plate the baked mac and cheese, candied yams, and any other sides. Place the lamb chops on the plate and spoon the pan sauce over the top.
Store lamb chops, mac and cheese, and candied yams separately in airtight containers for up to 3 days. Reheat lamb gently in a 300°F oven; rewarm mac and cheese covered with a splash of milk at 350°F.
cast iron skillet or stainless steel skillet · meat thermometer · baking dish for mac and cheese
Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium. Lamb is best served medium-rare to medium to avoid toughness.
Bring chops to room temperature, pat dry, season well, and sear in hot oil for 3–4 minutes per side over medium-high heat. Rest 5 minutes before serving.
Yes. Use sharp cheddar, gruyere, or fontina in place of colby jack or mozzarella, keeping the total at 12 oz shredded cheese for consistency.
Store in airtight containers for up to 3 days. Reheat lamb chops gently in a low oven; reheat mac and cheese covered at 350°F with a splash of milk.
