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–+ servings

Herb-Crusted Lamb Chops with Roasted Vegetables

Tender lamb chops marinated in fresh herbs are paired with caramelized roasted vegetables—a show-stopping meal perfect for special occasions.
Nichole Sheley
Prep Time 20 minutes
Cook Time 25 minutes
20 minutes
Total Time 1 hour 5 minutes
Serving Size 4

Equipment

  • Cast iron skillet or oven-safe frying pan
  • Large baking sheet
  • Mixing bowls
  • sharp knife
  • Tongs

Ingredients

For the Lamb Chops:

  • 8 lamb rib chops about 1½ inches thick
  • 3 tablespoons olive oil
  • 3 garlic cloves minced
  • 1 tablespoon fresh rosemary finely chopped
  • 1 tablespoon fresh thyme finely chopped
  • 1 tablespoon fresh parsley finely chopped
  • Zest of 1 lemon
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper

For the Roasted Vegetables:

  • 2 large carrots peeled and sliced
  • 1 red onion cut into wedges
  • 1 cup Brussels sprouts halved
  • 2 parsnips peeled and chopped
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste

Instructions

  • Marinate the Lamb: In a bowl, mix olive oil, garlic, rosemary, thyme, parsley, lemon zest, salt, and pepper. Rub the mixture over the lamb chops. Cover and marinate for at least 30 minutes or up to overnight in the refrigerator.
  • Prepare the Vegetables: Preheat oven to 425°F (220°C). Toss chopped vegetables with olive oil, balsamic vinegar, salt, and pepper on a baking sheet. Spread in a single layer and roast for 25–30 minutes, flipping halfway through.
  • Sear the Lamb: Heat a cast iron skillet over medium-high heat. Sear the lamb chops for 2– 3 minutes per side, until they are browned. Then transfer the skillet to the oven and roast for 5– 7 minutes, depending on your desired doneness.
  • Rest the Meat: Remove the lamb from the oven and let it rest for 5 minutes before serving, allowing the juices to redistribute.
  • Serve: Plate lamb chops alongside roasted vegetables and garnish with fresh herbs or lemon wedges if desired.

Notes

  • For medium-rare lamb, aim for an internal temperature of 135°F.
  • Feel free to double the vegetable portion for a heartier meal.
  • Using dried herbs instead of fresh, use ⅓ of the amount listed.
  • Leftovers store well in the fridge for up to 3 days and can be gently reheated in the oven.