Lamb Chops With Roasted Vegetables Recipes

LAMB CHOPS WITH ROASTED VEGETABLES

Lamb Chops With Roasted Vegetables image

Lamb and Rosemary - a perfect combination. And this dish never fails to please the meat-lovers! Please do not be put off by the amount of garlic.. roasting whole garlic cloves with the skin on.. it's a whole new flavour.. its got more of a sweetness to it rather than the usual pungency. Serve the garlic clove alongside the chops, squeeze the pulp out of the skin and spread over the meat...

Provided by AaliyahsAaronsMum

Categories < 4 Hours

Time 1h25m

Yield 2-3 serving(s)

Number Of Ingredients 11

Ingredients

6 -8 lamb chops, excess fat trimmed
2 teaspoons fresh rosemary, chopped
2 teaspoons fresh thyme, chopped
4 baby carrots
2 parsnips
2 potatoes
6 -8 garlic cloves, whole with skin on
6 small onions (but not shallots)
4 -6 tablespoons olive oil
150 ml stock
salt & freshly ground black pepper

Steps:

Pre-heat the oven to gas mark 7/425°F/220°C.
Pat dry the lamb chops and place them onto an oiled tray.
Season the lamb with salt and pepper and drizzle with olive oil and sprinkle half of the chopped herbs and give it all a good toss.
Pop the tray on the middle shelf of the oven for about 10-15 minutes, till you prepare the vegetables.
To prepare the vegetables - peel and chop the carrots and parsnips in half lengthways.
Peel and chop the potatoes in half lengthways and then cut each half into 4 wedges.
With the onions, peel the skin off but do not slice them. Make cuts not all the way down to the roots but about 3/4 way - make cuts into eighths so what you have are onions slightly opened up like water lilies.
Leave the garlic cloves whole with their skin on.
Put all the chopped vegetables, onions and garlic cloves in a bowl.
Add in the rest of the chopped herbs, season with salt and pepper and sprinkle in the oil and toss them well.
Remove the chops from the oven, arrange the vegetables all around the meat and return the tray to high shelf of the oven and cook for a further 35 minutes or until both the meat and vegetables are tender.
Remove them from the oven and cover the tray with foil to allow the meat to rest for about 20 minutes.
Transfer the chops and vegetables onto a serving plate.
Scrape and pour the remaining juices from the tray into a saucepan.
Pour in the stock and let it simmer and bubble over medium heat for about 5 minutes.
Pour the gravy into a jug and serve along with the lamb chops and vegetables.

Nutrition Facts : Calories 1392.3, Fat 103.4, SaturatedFat 37.4, Cholesterol 210.9, Sodium 198.7, Carbohydrate 61.8, Fiber 9.2, Sugar 11.6, Protein 53.9

OVEN-ROASTED LAMB CHOPS

Oven-Roasted Lamb Chops image

Never having lamb before I didn't "think" I liked lamb. When your MIL is 100% Greek you know you will have to fix it for her son! I asked her to show me one night and wrote it down. These oven lamb chops are so easy and tender, perfect for when you don't have a crowd to feed!

Provided by Lucky Noodles

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

4 (4 ounce) lamb chops
1 tablespoon olive oil, or as needed
1 clove garlic, minced
½ tablespoon crushed fresh rosemary leaves
sea salt and freshly ground black pepper to taste
¼ cup mint jelly

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Cut away excess fat from the lamb chops (some fat does add flavor). Coat each chop lightly in olive oil. Dust lamb chops with garlic, rosemary, salt, and pepper. Place lamb chops in a cast iron skillet.
Bake uncovered in the preheated oven until cooked through, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C) for medium-well doneness.
Remove from the oven and cover tightly with foil; let rest for 8 to 10 minutes. Serve with mint jelly on the side,

Nutrition Facts : Calories 289.2 calories, Carbohydrate 12.3 g, Cholesterol 67 mg, Fat 18.9 g, Protein 16.9 g, SaturatedFat 7.1 g, Sodium 51.8 mg, Sugar 11.1 g

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