Prep all ingredients as listed above.

Preheat the oven to 375°F (190°C).

Prepare the Chamomile Iced Tea: Bring the water to a boil. Remove from heat and add the chamomile tea bags.Let steep for 5 minutes (steep longer for a stronger flavor). Remove the tea bags and let cool in the refrigerator until ready to serve over ice.

For the Lamb: In a small bowl, mix together the minced garlic, chopped rosemary and thyme, olive oil, salt, and pepper. Rub this mixture evenly over both sides of the lamb chops.

Roast the Potatoes: Toss the potatoes with olive oil, rosemary, salt, and black pepper. Place them in a baking dish. Roast in the oven until tender, about 25 minutes.

Prepare the Carrots: Place the carrots on a baking sheet, add olive oil, and season with salt and black pepper. Toss to coat evenly and arrange in a single layer. Roast for about 20 minutes, or until tender. Taste and adjust seasoning if needed.

Finish the Lamb: Heat a skillet or pan over medium-high heat. Once hot, add the seasoned lamb chops. Sear for 3–4 minutes per side for medium-rare, adjusting for your desired doneness.

Prepare the Salad: In a mixing bowl, toss the arugula with olive oil, lemon juice, salt, and black pepper to taste.

Serve: Serve the lamb chops with roasted carrots, roasted fingerling potatoes, lemon arugula salad, and unsweetened chamomile iced tea.