Herb Garlic Lamb Chops

No ratings yet
Print Pin Add to Collection
Prep Time: 40 minutes
Cook Time: 45 minutes
Servings: 2
Calories: 427kcal

Ingredients

Unsweetened Iced Chamomile Tea

  • 4 cups Water
  • 2 Chamomile tea bags
  • Ice cubes for serving

Herb Garlic Lamb Chops

  • 4 Lamb chops about 1 inch thick
  • 2 cloves Garlic minced
  • 1 TBSP Fresh rosemary finely chopped
  • 1 tsp Extra-virgin olive oil
  • Salt to taste
  • Black pepper to taste

Roasted Fingerling Potatoes with Olive Oil, Rosemary and Sea Salt

  • 2 cups Fingerling potatoes halved if large
  • 1 tsp Extra-virgin olive oil
  • 1 tsp Fresh rosemary chopped
  • Salt to taste
  • Black pepper to taste

Roasted Carrots

  • 1 cup Baby carrots
  • 2 tsp Extra-virgin olive oil
  • Salt to taste
  • Black pepper to taste

Lemon Arugula Salad

  • 2 cups Arugula
  • 1 tsp Extra-virgin olive oil
  • 1/2 tsp Lemon juice
  • Salt to taste
  • Black pepper to taste
US Customary - Metric

Instructions

  • Prep all ingredients per instructions above.
  • Preheat the oven to 375°F (190°C).
  • Bring the water to a boil. Remove from heat, add the chamomile tea bags, and steep for 5 minutes. Remove the tea bags and refrigerate until chilled.
  • In a small bowl, combine the minced garlic, chopped rosemary, olive oil, salt, and black pepper. Rub the mixture evenly over both sides of the lamb chops and set aside.
  • Toss the fingerling potatoes with olive oil, rosemary, sea salt, and black pepper. Spread on a baking dish in a single layer and roast until tender and lightly golden, about 25 minutes.
  • Place the carrots on a baking sheet, drizzle with olive oil, and season with salt and black pepper. Toss to coat evenly and roast until tender and lightly caramelized, about 20 - 25 minutes.
  • Heat a skillet over medium heat. Sear the lamb chops on both sides to your desired temperature.
  • In a bowl, toss the arugula with olive oil, lemon juice, salt, and black pepper until lightly coated.
  • Serve the herb garlic lamb chops with roasted fingerling potatoes, roasted carrots, and arugula salad, and chamomile iced tea.

Notes

Internal Temperatures:

Rare: 115 - 120°F (46 - 48°C)
Medium Rare: 125 - 130°F (51 - 54°C)
Medium: 135 - 140°F (57 - 60°C)
Medium Well: 145 - 150°F (62 - 65°C)
Well Done: 160°F (71°C)

Nutrition

Calories: 427kcal | Carbohydrates: 34g | Protein: 32g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 86mg | Sodium: 156mg | Potassium: 1235mg | Fiber: 6g | Sugar: 5g | Vitamin A: 9334IU | Vitamin C: 36mg | Calcium: 107mg | Iron: 5mg

Herb Garlic Lamb Chops

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 40 minutes
Cook Time 45 minutes
Servings 2
Calories 427 kcal

Ingredients
 
 

Unsweetened Iced Chamomile Tea

  • 4 cups Water
  • 2 Chamomile tea bags
  • Ice cubes for serving

Herb Garlic Lamb Chops

  • 4 Lamb chops about 1 inch thick
  • 2 cloves Garlic minced
  • 1 TBSP Fresh rosemary finely chopped
  • 1 tsp Extra-virgin olive oil
  • Salt to taste
  • Black pepper to taste

Roasted Fingerling Potatoes with Olive Oil, Rosemary and Sea Salt

  • 2 cups Fingerling potatoes halved if large
  • 1 tsp Extra-virgin olive oil
  • 1 tsp Fresh rosemary chopped
  • Salt to taste
  • Black pepper to taste

Roasted Carrots

  • 1 cup Baby carrots
  • 2 tsp Extra-virgin olive oil
  • Salt to taste
  • Black pepper to taste

Lemon Arugula Salad

  • 2 cups Arugula
  • 1 tsp Extra-virgin olive oil
  • 1/2 tsp Lemon juice
  • Salt to taste
  • Black pepper to taste

Instructions
 

  • Prep all ingredients per instructions above.
  • Preheat the oven to 375°F (190°C).
  • Bring the water to a boil. Remove from heat, add the chamomile tea bags, and steep for 5 minutes. Remove the tea bags and refrigerate until chilled.
  • In a small bowl, combine the minced garlic, chopped rosemary, olive oil, salt, and black pepper. Rub the mixture evenly over both sides of the lamb chops and set aside.
  • Toss the fingerling potatoes with olive oil, rosemary, sea salt, and black pepper. Spread on a baking dish in a single layer and roast until tender and lightly golden, about 25 minutes.
  • Place the carrots on a baking sheet, drizzle with olive oil, and season with salt and black pepper. Toss to coat evenly and roast until tender and lightly caramelized, about 20 - 25 minutes.
  • Heat a skillet over medium heat. Sear the lamb chops on both sides to your desired temperature.
  • In a bowl, toss the arugula with olive oil, lemon juice, salt, and black pepper until lightly coated.
  • Serve the herb garlic lamb chops with roasted fingerling potatoes, roasted carrots, and arugula salad, and chamomile iced tea.

Notes

Internal Temperatures:

Rare: 115 - 120°F (46 - 48°C)
Medium Rare: 125 - 130°F (51 - 54°C)
Medium: 135 - 140°F (57 - 60°C)
Medium Well: 145 - 150°F (62 - 65°C)
Well Done: 160°F (71°C)

Nutrition

Calories: 427kcalCarbohydrates: 34gProtein: 32gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 86mgSodium: 156mgPotassium: 1235mgFiber: 6gSugar: 5gVitamin A: 9334IUVitamin C: 36mgCalcium: 107mgIron: 5mg
Tried this recipe?Let us know how it was!