Mediterranean
Garlic-Rosemary Lamb Chops with Roasted Vegetables
Lamb chops get a fast herb marinade, then a hard sear and a short oven finish so the exterior browns before the center overcooks. Roasted vegetables soak up the drippings and make the plate feel complete without needing a heavy sauce.
Gluten-FreeDairy-FreeHigh ProteinHigh CarbHigh VeggiesQuick WeeknightOne Pan
At a Glance
- Time
- 40 mins
- Serves
- 4
- Cost
- High
- Cuisine
- Mediterranean
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Heat the oven to 425 degrees F. Toss the potatoes, carrots, zucchini, and red onion with 1 tablespoon olive oil, half the garlic, half the rosemary, half the oregano, salt, and pepper, then spread them on a sheet pan in a single layer.
- Roast the vegetables until they begin to brown and soften around the edges, stirring once so the carrots and potatoes color evenly.
- While the vegetables roast, rub the lamb chops with the remaining olive oil, garlic, rosemary, oregano, salt, and pepper. Sear them in a hot skillet until the fat renders and the outside turns deeply browned, then finish them in the oven or under the broiler until they reach medium-rare or your preferred doneness.
- Let the lamb rest for a few minutes so the juices settle, then squeeze the lemon over the vegetables and chops right before serving. The final plate should smell herby, savory, and bright.
Adaptations
Works As Written- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Naturally gluten-free and dairy-free as written if you use olive oil for the vegetables and keep the marinade simple.