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Rosemary Lamb Chops with Roasted Vegetables

Name: Rosemary Lamb Chops with Roasted Vegetables
Total time: 60 min
Yield: 4 servings
Ingredients: 1 pound small Yukon Gold or red potatoes, cut into 1-inch cubes; 3 medium carrots, peeled and cut into ½-inch pieces; 8 ounces pearl onions, peeled (thawed and patted dry if using frozen); 2 tablespoons olive oil, divided; ¾ teaspoon kosher salt, divided, plus more to taste; ½ teaspoon black pepper, divided; 1 cup small tomatoes, such as cherry or grape tomatoes; 8 lamb rib or loin chops, about 1 to 1¼ inches thick; 1 tablespoon finely chopped fresh rosemary, plus a few sprigs for serving; 1 garlic clove, finely grated or minced; 1 tablespoon chopped fresh parsley (optional); Lemon wedges, for serving (optional)

Rosemary lamb chops and a tray of colorful vegetables make a satisfying dinner without complicated steps. Potatoes, carrots, and pearl onions get a head start in the oven; tomatoes go in later so they turn tender but keep their shape. Sear the chops while the vegetables finish, and use a thermometer for a reliable doneness check.

4 portions · 1 full batch · About 1 hour

Original recipe: 4 servings.

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Exquisite plated lamb chops with colorful vegetables, showcasing fine gastronomy. — Stock photograph used as serving inspiration; it is not a photograph of a kitchen test of this recipe.

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Total portions to cook

4 portions · 1 full batch · 2 portions now · 2 for later

Keep the original-size recipe and equipment. Prepare additional complete batches if you need more; reserve any extra portions.

For the original batch: Reserve portions before serving. Keep any dressing, crisp bread, garnish and uncooked salad separate. For later meals, reheat only the cooked portion you need and prepare fresh finishing ingredients at serving time.

Choose the total you want to cook, including any portions reserved for another meal. Repeating this dish on your calendar uses that same batch.

Ingredients

1 pound small Yukon Gold or red potatoes, cut into 1-inch cubes
3 medium carrots, peeled and cut into ½-inch pieces
8 ounces pearl onions, peeled (thawed and patted dry if using frozen)
2 tablespoons olive oil, divided
¾ teaspoon kosher salt, divided, plus more to taste
½ teaspoon black pepper, divided
1 cup small tomatoes, such as cherry or grape tomatoes
8 lamb rib or loin chops, about 1 to 1¼ inches thick
1 tablespoon finely chopped fresh rosemary, plus a few sprigs for serving
1 garlic clove, finely grated or minced
1 tablespoon chopped fresh parsley (optional)
Lemon wedges, for serving (optional)

Method

Heat the oven and season the vegetables. Heat the oven to 425°F. On a large rimmed sheet pan, toss the potatoes, carrots, and pearl onions with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Spread them out in a single layer, leaving a little space between pieces so they roast rather than steam.
Roast the firm vegetables. Roast for 20 minutes, then stir and turn the vegetables. The potatoes should be starting to brown at the edges, while the carrots and onions remain firm. Add the tomatoes and toss gently. Roast for another 12 to 18 minutes, until the potatoes are golden and tender when pierced with a knife, the carrots are tender, and the tomatoes have softened or just begun to split.
Season the chops. While the vegetables roast, pat the lamb chops dry. Combine the rosemary, garlic, remaining ¼ teaspoon pepper, and remaining ¼ teaspoon salt, then rub the mixture over both sides of the chops. Let them sit at room temperature while the vegetables finish, but do not leave raw lamb out for more than 2 hours total.
Sear the lamb. Heat the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. When the oil shimmers, add the chops in a single layer, working in batches if needed. Sear for about 3 to 4 minutes per side, adjusting the heat if the pan smokes heavily. Avoid crowding the skillet; space helps the chops brown.
Check doneness and rest. Check the thickest part of each chop with a food thermometer, inserting it from the side toward the center and avoiding the bone. Cook lamb chops to 145°F, then let them rest for at least 3 minutes before serving. If a chop needs more time after searing, move it to a 400°F oven in an oven-safe skillet and check again after a few minutes. The USDA Food Safety and Inspection Service recommends 145°F followed by a three-minute rest for lamb chops.
Plate and finish. Arrange the roasted vegetables on a platter or divide them among plates. Add the rested chops and any juices from the resting plate. Finish with parsley or rosemary sprigs and serve with lemon wedges, if you like.

Serving, later meals and useful notes

Reserve portions before serving. Keep any dressing, crisp bread, garnish and uncooked salad separate. For later meals, reheat only the cooked portion you need and prepare fresh finishing ingredients at serving time.

Refrigerate perishable leftovers promptly in shallow covered containers, within 2 hours (1 hour above 90°F). Keep at 40°F or colder and use within 3–4 days, or any shorter period stated for this dish. Reheat cooked leftovers to 165°F; bring soups and sauces to a boil. Reheating does not restart the storage time.

Variation: Swap the carrots for parsnips cut to a similar size, or use quartered small shallots in place of pearl onions. If using larger tomatoes, cut them in half and add them for the final 12 to 15 minutes of roasting.