Spring Lamb Chops with Rosemary and Garlic

Equipment

Ingredients

Instructions

1. 1
   Pat the lamb chops dry. In a small bowl, combine 1 tablespoon olive oil, half of the chopped rosemary, half of the minced garlic, salt, and pepper. Rub this mixture evenly over both sides of the lamb chops and let them marinate at room temperature for 15-20 minutes.
2. 2
   Preheat your oven to 400°F (200°C). On a large baking sheet, toss the baby carrots and halved potatoes with the remaining 1 tablespoon olive oil, the rest of the chopped rosemary and minced garlic, a pinch of salt, and pepper. Spread them in a single layer.
3. 3
   Roast the vegetables for 20-25 minutes, or until they are starting to become tender and slightly browned.
4. 4
   While the vegetables roast, heat a large oven-safe skillet (cast iron works well) over medium-high heat. Add the marinated lamb chops and sear for 3-4 minutes per side until a beautiful brown crust forms. If your chops are thick, you may also sear the edges.
5. 5
   Transfer the skillet with the seared lamb chops to the preheated oven (alongside the vegetables, if space allows). Roast for another 5-10 minutes, or until the internal temperature reaches your desired doneness (135°F/57°C for medium-rare). Remove from oven, transfer chops to a plate, and tent with foil to rest for 5 minutes.
6. 6
   Serve the rested lamb chops immediately with the roasted baby carrots and potatoes.

Nutrition

Frequently Asked Questions