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Petite Lamb Chops over Roasted Root Vegetables

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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
Course Appetizer, Main Dish
Cuisine French, Mediterranean
Servings 4 people

Ingredients
  

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.
Tried this recipe?Let us know how it was!

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
Course Appetizer, Main Dish
Cuisine French, Mediterranean
Servings 4 people

Ingredients
  

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.
Tried this recipe?Let us know how it was!

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