Pan-Seared Lamb Chops with Asparagus, Mushrooms, and Roasted Vegetables
This lamb chop dinner feels a little special, but it stays friendly for a weeknight or an easy weekend meal. The chops sear quickly for a browned crust, then get brushed with a simple glossy glaze while the vegetables roast until tender and caramelized. Serve everything together with the vegetables catching a little of that pan sauce.
Recipe at a glance
- Yield: 4 servings
- Prep time: 20 minutes
- Cook time: 25 minutes
- Total time: 45 minutes
Equipment: Rimmed baking sheet, large skillet, instant-read thermometer, tongs, small bowl
Ingredients
- 8 lamb chops, about 2 pounds total, 1 to 1 1/2 inches thick
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1 teaspoon black pepper
- 2 tablespoons olive oil, divided
- 8 ounces baby potatoes, sliced into 1/4-inch rounds
- 1 medium carrot, peeled and cut into thin coins
- 1 medium zucchini, cut into half-moons
- 1 cup broccoli florets
- 8 ounces mushrooms, halved if large
- 1 bunch asparagus, trimmed
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh rosemary or thyme, divided
- 2 tablespoons unsalted butter
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 2 tablespoons water or low-sodium broth
- 1 tablespoon chopped parsley, for serving
Instructions
- Heat the oven. Set the oven to 425°F. Line a baking sheet with parchment or lightly oil it.
- Start the vegetables. Toss the potatoes, carrot, zucchini, broccoli, and mushrooms with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, half the garlic, and 1 tablespoon rosemary or thyme. Spread on the baking sheet and roast for 12 minutes.
- Add the asparagus. Toss the asparagus with a little of the remaining oil and a pinch of salt. Add it to the pan with the other vegetables and roast 8 to 10 minutes more, until the asparagus is crisp-tender and the potatoes are easily pierced with a fork.
- Season the lamb. While the vegetables roast, pat the lamb chops dry. Season both sides with the remaining salt and pepper.
- Sear the chops. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. When the oil shimmers, add the lamb chops in a single layer. Sear 2 to 3 minutes per side for a browned exterior.
- Check doneness. For medium-rare, remove the chops when the thickest part reaches 130°F to 135°F. For medium, cook to 140°F to 145°F. Lamb chops will rise a few degrees while resting.
- Make the glaze. Reduce the heat to medium. Add the butter, remaining garlic, remaining rosemary or thyme, balsamic vinegar, honey, Dijon mustard, and water or broth. Stir for 30 to 60 seconds until glossy and slightly thickened.
- Finish the chops. Return the lamb chops to the skillet and spoon the glaze over them for 30 seconds to 1 minute. The sauce should lightly coat the meat, not boil down into a paste.
- Rest and serve. Transfer the lamb chops to a plate and rest for 5 minutes. Spoon the roasted vegetables onto serving plates, top with the lamb chops, and drizzle over any pan glaze. Finish with parsley.
Tips, swaps, and serving ideas
If you want a stronger herb flavor, add a pinch of chopped mint or a little extra rosemary to the glaze. If you prefer a sweeter finish, use maple syrup instead of honey. No baby potatoes? Use cubed Yukon Gold potatoes and give them 5 extra minutes in the oven.
This works well with a simple green salad, warm crusty bread, or a spoonful of couscous on the side. For a more relaxed family dinner, serve the lamb chops over the vegetables with the glaze poured on top.
To keep the vegetables from softening too much, roast them in a single layer and avoid crowding the pan. If the skillet starts to smoke heavily while searing the lamb, lower the heat slightly and continue cooking.
Storage notes
Cool leftovers quickly and refrigerate within 2 hours. Store the lamb and vegetables in separate airtight containers for up to 3 days. Reheat gently in a covered skillet over low heat or in a 300°F oven until warmed through. Add a splash of water or broth if the glaze tightens up in the fridge.
For the best texture, reheat the lamb just until warm so it stays juicy. The vegetables are nicest when they are reheated briefly rather than cooked until soft.
