Lemon Herb Lamb Chops Veg (Print Version)
Lamb chops in lemon-herb marinade served with roasted vegetables for a bright, savory main course.
# Recipe Ingredients:
→ Lamb Chops
01 - 8 lamb rib chops, approximately 1 inch thick
02 - 2 tablespoons olive oil
03 - 2 garlic cloves, minced
04 - 1 tablespoon fresh rosemary, finely chopped
05 - 1 tablespoon fresh thyme, finely chopped
06 - Zest and juice of 1 lemon
07 - 1 teaspoon salt
08 - 1/2 teaspoon freshly ground black pepper
→ Roasted Vegetables
09 - 2 medium carrots, peeled and sliced
10 - 1 red bell pepper, cut into chunks
11 - 1 yellow bell pepper, cut into chunks
12 - 1 medium zucchini, sliced
13 - 1 small red onion, cut into wedges
14 - 2 tablespoons olive oil
15 - 1 teaspoon dried oregano
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - In a shallow bowl, whisk together 2 tablespoons olive oil, minced garlic, rosemary, thyme, lemon zest, lemon juice, salt, and black pepper. Place lamb chops in the mixture, coat thoroughly, cover, and marinate for at least 20 minutes or refrigerate overnight.
02 - Set oven to 425°F.
03 - Combine carrots, red and yellow bell pepper, zucchini, and red onion in a large bowl. Drizzle with 2 tablespoons olive oil, sprinkle with dried oregano, salt, and black pepper. Toss well to coat.
04 - Arrange seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for 25 to 30 minutes, stirring halfway, until tender and lightly browned.
05 - While vegetables roast, heat a grill pan or skillet over medium-high heat. Remove lamb chops from marinade and pat dry. Sear chops for 3 to 4 minutes per side for medium-rare, adjusting time for preferred doneness. Rest for 5 minutes before serving.
06 - Serve lamb chops with roasted vegetables. Garnish with additional fresh herbs if desired.
# Expert Advice:
01 -
- Uses only whole fresh ingredients for vibrant flavor
- Quick to prepare yet impressive enough for guests
- Naturally gluten free and nutrient rich
- Brings Mediterranean flair to your table
- Everything cooks in under an hour
02 -
- Naturally gluten free and fits many dietary needs
- An excellent source of protein and vitamins
- Leftovers reheat wonderfully and stay tender
03 -
- Letting the lamb come to room temperature before searing ensures even cooking and a juicy interior.
- Always pat lamb dry before it hits the pan for the best caramelization. Do not skip letting the seared lamb rest for a few minutes it truly makes a difference for tenderness and succulence. Keep an eye on the vegetables during roasting stirring halfway for even browning.