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Herb-Crusted Lamb Chops with Roasted Vegetables

Tender herb-crusted lamb chops paired with perfectly caramelized roasted vegetables create an elegant yet simple meal that’s full of flavor. The lamb is coated with garlic, rosemary, thyme, and Dijon mustard, then seared and roasted until juicy and tender. Served alongside a colorful roasted vegetable medley, this dish is perfect for weeknight dinners, special occasions, or holiday meals.
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Prep Time 15 minutes
Cook Time 25 minutes
Rest Time: 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, European, Mediterranean
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Herb-Crusted Lamb Chops
  • 8 lamb rib chops or lamb loin chops
  • 2 tbsp olive oil
  • 2 tsp Dijon mustard
  • 3 cloves garlic minced
  • 1 tbsp fresh rosemary chopped
  • 1 tbsp fresh thyme chopped
  • 2 tbsp fresh parsley chopped
  • 2 tbsp breadcrumbs or panko optional
  • 1 tsp salt
  • ½ tsp black pepper
For the Roasted Vegetables
  • 2 cups baby potatoes halved
  • 1 cup carrots sliced
  • 1 zucchini sliced
  • 1 red bell pepper chopped
  • ½ red onion sliced
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 1 tsp Italian seasoning
  • ½ tsp salt
  • ½ tsp black pepper

Equipment

  • Cast iron skillet or heavy skillet
  • Baking sheet
  • Mixing bowl
  • Knife
  • Cutting board
  • Tongs
  • Meat thermometer
  • Measuring spoons

Method
 

Prepare the Vegetables
  1. Preheat the oven to 400°F (200°C). Place the potatoes, carrots, zucchini, bell pepper, and red onion on a baking sheet. Drizzle with olive oil and toss with garlic, Italian seasoning, salt, and pepper until evenly coated.
Roast the Vegetables
  1. Spread the vegetables in a single layer and roast for 20–25 minutes, stirring halfway through, until tender and lightly caramelized.
Make the Herb Crust
  1. In a small bowl, mix olive oil, Dijon mustard, garlic, rosemary, thyme, parsley, breadcrumbs, salt, and pepper to form a thick herb paste.
Season the Lamb Chops
  1. Pat the lamb chops dry with paper towels. Spread the herb mixture evenly over each chop, pressing gently so the herbs adhere well.
Cook the Lamb Chops
  1. Heat a cast iron skillet over medium-high heat. Sear the lamb chops for 2–3 minutes per side until a golden crust forms.
  2. Transfer the skillet to the oven and roast for 4–6 minutes, depending on thickness and desired doneness.
Rest Before Serving
  1. Remove the lamb chops from the oven and let them rest for 5 minutes before serving with the roasted vegetables.

Nutrition

Calories: 520kcal

Notes

  • For the best flavor, allow lamb chops to sit at room temperature for 20 minutes before cooking.
  • Use a meat thermometer to avoid overcooking the lamb.
  • For extra crispiness, add panko breadcrumbs to the herb crust.
  • You can also grill the lamb chops instead of pan-searing them.
  • Try different vegetables like asparagus, Brussels sprouts, or eggplant for variety.

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