Herb-Crusted Lamb Chops with Roasted Vegetables

Ingredients:

For the Lamb Chops:

• 8 lamb chops
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste

For the Roasted Vegetables:

• 2 cups baby carrots
• 1 cup cherry tomatoes
• 1 cup pearl onions, peeled
• 1 cup diced potatoes
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh rosemary sprigs for garnish

For the Sauce:

• 1 cup beef or lamb stock
• 1/2 cup red wine
• 1 tablespoon balsamic vinegar
• 1 teaspoon cornstarch (optional, for thickening)

Instructions:

1. Preparing the Lamb Chops:

1. In a small bowl, mix together the minced garlic, chopped rosemary, chopped thyme, salt, and pepper.
2. Rub the lamb chops with olive oil, then coat them with the garlic and herb mixture. Let the lamb chops marinate for at least 30 minutes at room temperature or up to 4 hours in the refrigerator.

2. Roasting the Vegetables:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the baby carrots, cherry tomatoes, pearl onions, and diced potatoes with olive oil, salt, and pepper.
3. Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.

3. Cooking the Lamb Chops:

1. Heat a large skillet over medium-high heat. Add a bit of olive oil to the pan.
2. Sear the lamb chops for about 3-4 minutes on each side, or until they reach your desired level of doneness (130°F/55°C for medium-rare).
3. Remove the lamb chops from the skillet and let them rest for a few minutes before serving.

4. Making the Sauce:

1. In the same skillet, add the red wine and balsamic vinegar, scraping up any browned bits from the bottom of the pan.
2. Add the beef or lamb stock and bring the mixture to a simmer.
3. If you prefer a thicker sauce, mix the cornstarch with a tablespoon of water to make a slurry and stir it into the sauce. Simmer until the sauce thickens slightly.

5. Serving:

1. Arrange the roasted vegetables on a serving platter.
2. Place the lamb chops on top of the vegetables.
3. Drizzle the sauce over the lamb chops and vegetables.
4. Garnish with fresh rosemary sprigs.

6. Storing:

1. Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
2. Freezing: You can freeze the lamb chops and roasted vegetables separately for up to 2 months. Thaw in the refrigerator overnight before reheating.
3. Reheating: Reheat the lamb chops and vegetables in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.

Tips:

• For the best flavor, marinate the lamb chops overnight.
• You can use different vegetables like asparagus or bell peppers based on your preference.
• Pair this dish with a robust red wine, such as Cabernet Sauvignon or Merlot, for an elevated dining experience.

Enjoy your delicious and elegant Herb-Crusted Lamb Chops with Roasted Vegetables!