Roasted Lamb Chops with Sauce and Vegetables
Juicy roasted lamb chops with a simple pan sauce, served alongside roasted tomatoes, carrots, zucchini, and yellow squash. A quick and satisfying weeknight meal.
- Total time
- 25 min
- Servings
- 2
- Calories
- 550
- Protein
- 35g
Ingredients
- 4 pieces lamb chops
- 3 tablespoons olive oil
- 1 cup cherry tomatoes
- 1 medium carrot
- 1 medium zucchini
- 1 medium yellow squash
Instructions
- 1
Preheat oven to 425°F. Toss the 1 cup cherry tomatoes, 1 sliced carrot, 1 sliced zucchini, and 1 sliced yellow squash with 2 tbsp olive oil, salt, and pepper on a baking sheet. Roast until tender and lightly charred, about 15 minutes.
- 2
While vegetables roast, season the 4 lamb chops with salt and pepper. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear chops until browned, about 2 minutes per side.
- 3
Transfer skillet to oven and roast until lamb reaches desired doneness (about 5 minutes for medium-rare). Remove chops from skillet and let rest on a plate.
- 4
Place skillet over medium heat. Add 1/4 cup water, scraping up browned bits. Simmer until slightly thickened, about 2 minutes. Season with salt and pepper.
- 5
Serve lamb chops with roasted vegetables and drizzle with pan sauce. Garnish with fresh rosemary if desired.
Tools you’ll need
- baking sheet
- oven-safe skillet
- chef's knife
- cutting board
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