Roman-style Lamb Chops
Juicy lamb chops with a crispy herb crust, served with roasted asparagus and carrots and a rich pan gravy. A delicious weeknight dinner that feels special.
- Total time
- 35 min
- Servings
- 4
- Calories
- 550
- Protein
- 35g
Ingredients
- 8 chops lamb chops
- 2 tbsp fresh rosemary
- 2 cloves garlic
- 1 bunch asparagus
- 4 medium carrots
- 3 tbsp olive oil
- 2 tbsp butter
- 1 cup beef broth
Instructions
- 1
Preheat oven to 425°F. Trim 4 carrots and cut into sticks; snap off woody ends of 1 bunch asparagus. Toss both with 1 tbsp olive oil, salt, and pepper on a baking sheet.
- 2
Roast vegetables until tender and lightly browned, about 20 minutes, shaking once halfway.
- 3
Meanwhile, chop 2 tbsp rosemary and 2 garlic cloves finely. Pat 8 lamb chops dry and season with salt and pepper. Press herb mixture onto both sides of chops.
- 4
Heat 2 tbsp olive oil in a large skillet over medium-high. Add lamb chops in a single layer (work in batches if needed) and sear until golden, about 3 minutes per side for medium-rare.
- 5
Transfer chops to a plate and tent with foil. Reduce heat to medium, add 2 tbsp butter and 1 cup beef broth to the skillet, scraping up browned bits. Simmer until slightly thickened, about 5 minutes.
- 6
Serve lamb chops with roasted vegetables and drizzle with pan gravy.
Tools you’ll need
- baking sheet
- large skillet
- knife
- cutting board
- tongs
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