Here’s a recipe for Herb-Crusted Lamb Chops with Steamed Veggies, a flavorful and elegant dish that’s perfect for dinner or special occasions.
🥩 Herb-Crusted Lamb Chops
Ingredients:
-
8 lamb chops (rib or loin, about 1-inch thick)
-
2 tbsp olive oil
-
3 cloves garlic, minced
-
1 tbsp fresh rosemary, finely chopped
-
1 tbsp fresh thyme, finely chopped
-
1 tbsp fresh parsley, finely chopped
-
1 tsp Dijon mustard (optional for extra flavor)
-
Salt and freshly ground black pepper, to taste
Instructions:
-
Preheat oven to 400°F (200°C) if finishing in the oven (optional).
-
Prep the crust: In a small bowl, mix garlic, rosemary, thyme, parsley, olive oil, and mustard (if using).
-
Season the lamb: Pat lamb chops dry. Season both sides with salt and pepper.
-
Apply herb mixture: Rub the herb mixture evenly over both sides of the chops.
-
Cook the chops:
-
Pan-sear method: Heat a skillet over medium-high heat. Sear lamb chops for 2–3 minutes per side until browned. Reduce heat to medium and cook to your desired doneness (about 5–6 minutes total for medium-rare).
-
Oven-finish method (optional): After searing, transfer chops to a baking sheet and roast for 5–7 minutes until they reach your preferred doneness.
-
-
Rest: Let rest for 5 minutes before serving.
🥦 Steamed Veggies
Ingredients:
-
1 cup broccoli florets
-
1 cup cauliflower florets
-
1 cup baby carrots
-
Salt and pepper, to taste
-
1 tbsp butter or olive oil (optional)
-
Lemon wedges or a sprinkle of fresh herbs (optional)
Instructions:
-
Prepare a steamer or set a metal colander over a pot with 1 inch of boiling water. Cover with a lid.
-
Steam veggies for 5–7 minutes, or until tender-crisp.
-
Season: Toss with salt, pepper, and a little butter or olive oil. Add lemon juice or herbs for extra brightness.
🥂 Serving Suggestions
Plate the lamb chops next to the steamed vegetables. Garnish with extra chopped herbs or a drizzle of pan juices if available. Pairs beautifully with a glass of red wine like Cabernet Sauvignon or Syrah.