Petite Lamb Chops over Roasted Root Vegetables

You absolutely will love the taste of petite lamb chops; they can stand on their own with just salt and pepper then pan seared in olive oil. If we were to choose a favorite cut, it would hands down be the petite lamb chop because of its tenderness and flavor. A great appetizer served as lamb “lollipops” or as a main entrée. Simple, yet looks so sophisticated. Chef Wecker

Petite Lamb Chops over Roasted Root Vegetables

You absolutely will love the taste of petite lamb chops; they can stand on their own with just salt and pepper then pan seared in olive oil. If we were to choose a favorite cut, it would hands down be the petite lamb chop because of its tenderness and flavor. A great appetizer served as lamb "lollipops" or as a main entrée. Simple, yet looks so sophisticated.

5 from 1 vote

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Course Appetizer, Main Dish

Cuisine French, Mediterranean

Servings people

Ingredients

8 lamb chops excess fat removed
2-3 tbsps Secolari Rosemary Olive Oil
1 to taste Secolari Fleur de Sel Sea Salt
1 to taste black pepper
4 baby carrots chop in half lengthwise
2 parsnips peel and chop in half lengthwise
2 medium potatoes Peel and chop the potatoes in half lengthways and then cut each half into 4 wedges
6 small onions cut in 4 pieces , lengthwise
6-8 large cloves of garlic whole with skin on
4-5 tbsps Secolari Garlic Olive Oil
3/4 - 1 cup beef or vegetable stock
1 drizzle Secolari Dark Raspberry Balsamic

Instructions

Pat dry the lamb chops and place them onto a tray. Season the chops with salt and pepper and drizzle with the olive oil and give it a good toss.
Place the lamb chops in a preheated 425F oven and roast about 12 minutes.
Put all the chopped vegetables, onions and garlic cloves in a bowl. Season with salt and pepper and sprinkle in the oil and toss them well.
Remove the chops from the oven, arrange the vegetables all around the meat and return the tray to high shelf of the oven; cook for additional 30 minutes or until both the meat and vegetables are tender. Cooking time will depend on size of chops and how cooked you prefer your chops.
Remove tray from the oven and cover the tray with foil to allow the meat to rest for about 20 minutes. Transfer the chops and vegetables onto a serving plate.
Scrape and pour the remaining juices from the tray into a saucepan. Pour in the stock and let it simmer and bubble over medium heat for about 5 minutes. Pour the sauce over the lamb chops and vegetables. Drizzle a thick balsamic for additional flavor.