Roast Lamb with Herbs and Vegetables
A quick and hearty roast lamb with Brussels sprouts, finished with fresh rosemary and a simple herb oil. Perfect for a weeknight dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 550
- Protein
- 35g
Ingredients
- 4 pieces lamb chops
- 12 ounces Brussels sprouts
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary
- 2 cloves garlic
- 1 teaspoon salt
Instructions
- 1
Preheat oven to 425°F. Trim 12 oz Brussels sprouts and halve them. Toss with 1 tbsp olive oil and 1/2 tsp salt on a baking sheet.
- 2
Roast sprouts for 10 minutes, until they start to brown at the edges.
- 3
Season 4 lamb chops with remaining 1/2 tsp salt. Heat 1 tbsp olive oil in an oven-safe skillet over high heat. Sear lamb for 2 minutes per side, until browned.
- 4
Add 2 minced garlic cloves and 2 tbsp chopped rosemary to the skillet. Place sprouts around the lamb. Roast for 8-10 minutes, until lamb reaches 130°F for medium-rare and sprouts are tender.
- 5
Drizzle with remaining 1 tbsp olive oil and serve hot.
Tools you’ll need
- baking sheet
- oven-safe skillet
- chef's knife
- cutting board
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