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Herb-Crusted Lamb Chops with Honey-Glazed Roasted Root Vegetables Recipe

Name: Herb-Crusted Lamb Chops with Honey-Glazed Roasted Root Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 4 lamb loin chops; 1 tablespoon fresh rosemary, minced; 1 tablespoon fresh thyme, minced; 2 tablespoons honey; 60 ml balsamic vinegar; 2 medium carrots, sliced into 1/2-inch thick rounds; 300 g cauliflower florets; 300 g new potatoes, halved; 1/4 teaspoon garlic powder; 1/4 teaspoon black pepper; 1/4 teaspoon salt; 2 tablespoons extra virgin olive oil

Stashcook

This recipe is for delicious lamb chops with a herb crust. The chops are cooked in a pan and served with sweet, honey-glazed vegetables that are roasted in the oven. It's a yummy dinner that feels special.

Ingredients

4 lamb loin chops

1 tablespoon fresh rosemary, minced

1 tablespoon fresh thyme, minced

2 tablespoons honey

60 ml balsamic vinegar

2 medium carrots, sliced into 1/2-inch thick rounds

300 g cauliflower florets

300 g new potatoes, halved

1/4 teaspoon garlic powder

1/4 teaspoon black pepper

1/4 teaspoon salt

2 tablespoons extra virgin olive oil

Method

Preheat your oven to 450°F (230°C).

Wash and dry all fresh produce. Prepare the vegetables by halving the new potatoes and slicing the carrots into 1/2-inch thick rounds.

On a large baking sheet, combine the carrots, cauliflower florets, and halved potatoes.

In a small bowl, mix together the honey and balsamic vinegar. Drizzle this mixture over the vegetables on the baking sheet.

Season the vegetables with salt and pepper, and toss everything to coat evenly. Spread the vegetables out in a single layer.

Roast the vegetables in the preheated oven for 20-25 minutes, or until they are golden and fork-tender, tossing halfway through.

While the vegetables are roasting, mix together the minced rosemary, thyme, garlic powder, salt, and pepper in a small bowl.

Pat the lamb chops dry with paper towels and rub each chop with the herb mixture, pressing it onto the meat to create a crust.

Heat a large skillet over medium-high heat and add the olive oil, swirling to coat the bottom.

Once the skillet is hot, add the herb-crusted lamb chops. Cook for about 3-4 minutes per side, or until they are golden brown and cooked to your desired level of doneness.

Transfer the lamb chops to a clean plate and loosely cover with aluminum foil to rest for a few minutes.

Serve the herb-crusted lamb chops with the honey-glazed roasted root vegetables on the side. Enjoy your meal!

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