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Herb-Crusted Lamb Chops with Roasted Root Vegetables
Herb-Crusted Lamb Chops with Roasted Root Vegetables

Herb-Crusted Lamb Chops with Roasted Root Vegetables
A savory and hearty dinner featuring tender lamb chops with a flavorful herb crust, complemented by a medley of roasted seasonal root vegetables.
Herb-Crusted Lamb Chops with Roasted Root Vegetables
Ingredients:
1
Servings
  • 4
    item
     lamb chop
  • 200
    g
     carrot
  • 200
    g
     parsnip
  • 200
    g
     sweet potato
  • 2
    tbsp
     olive oil
  • 3
    clove
     garlic
  • 2
    tsp
     rosemary
  • 2
    tsp
     thyme
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 45 minutes
Herb-Crusted Lamb Chops with Roasted Root Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. In a bowl, mix olive oil, minced garlic, rosemary, thyme, salt, and black pepper.
  3. Rub the herb mixture over the lamb chops and let them marinate for at least 15 minutes.
  4. Peel and chop carrots, parsnips, and sweet potatoes into even pieces.
  5. Place the vegetables on a baking sheet, drizzle with olive oil, and season with salt and pepper.
  6. Roast the vegetables in the oven for 25-30 minutes until tender and golden brown.
  7. Heat a skillet over medium-high heat and sear the lamb chops for about 3-4 minutes on each side until browned.
  8. Transfer the lamb chops to the oven and roast for an additional 5-7 minutes for medium-rare.
  9. Serve the lamb chops with the roasted root vegetables.
Nutrition Per Serving 1000 g Per 100g
Energy 850 kcal 85 kcal
Protein 60 g 6.0 g
Fibre 15 g 1.5 g
Salt 2 g 0.2 g
Sugar 20 g 2.0 g
Carbohydrates 80 g 8.0 g
Fat 45 g 4.5 g
  • 4
    item
     lamb chop
  • 200
    g
     carrot
  • 200
    g
     parsnip
  • 200
    g
     sweet potato
  • 2
    tbsp
     olive oil
  • 3
    clove
     garlic
  • 2
    tsp
     rosemary
  • 2
    tsp
     thyme
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

In a bowl, mix olive oil, minced garlic, rosemary, thyme, salt, and black pepper.

Rub the herb mixture over the lamb chops and let them marinate for at least 15 minutes.

Peel and chop carrots, parsnips, and sweet potatoes into even pieces.

Place the vegetables on a baking sheet, drizzle with olive oil, and season with salt and pepper.

Roast the vegetables in the oven for 25-30 minutes until tender and golden brown.

Heat a skillet over medium-high heat and sear the lamb chops for about 3-4 minutes on each side until browned.

Transfer the lamb chops to the oven and roast for an additional 5-7 minutes for medium-rare.

Serve the lamb chops with the roasted root vegetables.

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