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Herb-Crusted Lamb Chops with Roasted Vegetables
Herb-Crusted Lamb Chops with Roasted Vegetables

Herb-Crusted Lamb Chops with Roasted Vegetables
A flavorful dinner featuring tender lamb chops with a herb crust, served alongside a medley of roasted seasonal vegetables.
Herb-Crusted Lamb Chops with Roasted Vegetables
Ingredients:
1
Servings
  • 4
    item
     lamb chop
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tbsp
     rosemary
  • 1
    tbsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 200
    g
     carrot
  • 200
    g
     parsnip
  • 200
    g
     brussels sprout
Preparation Time: 45 minutes
Herb-Crusted Lamb Chops with Roasted Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. In a small bowl, mix olive oil, minced garlic, rosemary, thyme, salt, and black pepper.
  3. Rub the herb mixture over the lamb chops and let them marinate for at least 15 minutes.
  4. Place the lamb chops on a baking sheet.
  5. Cut carrots and parsnips into sticks and halve the Brussels sprouts.
  6. Toss the vegetables with a little olive oil, salt, and pepper.
  7. Arrange the vegetables around the lamb chops on the baking sheet.
  8. Roast in the oven for about 25-30 minutes until the lamb is cooked to your liking and vegetables are tender.
  9. Serve hot.
Nutrition Per Serving 1000 g Per 100g
Energy 743 kcal 74 kcal
Protein 60 g 6.0 g
Fibre 15 g 1.5 g
Salt 1 g 0.1 g
Sugar 10 g 1.0 g
Carbohydrates 50 g 5.0 g
Fat 45 g 4.5 g
  • 4
    item
     lamb chop
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tbsp
     rosemary
  • 1
    tbsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 200
    g
     carrot
  • 200
    g
     parsnip
  • 200
    g
     brussels sprout
1
Servings
0

Preheat the oven to 200°C.

In a small bowl, mix olive oil, minced garlic, rosemary, thyme, salt, and black pepper.

Rub the herb mixture over the lamb chops and let them marinate for at least 15 minutes.

Place the lamb chops on a baking sheet.

Cut carrots and parsnips into sticks and halve the Brussels sprouts.

Toss the vegetables with a little olive oil, salt, and pepper.

Arrange the vegetables around the lamb chops on the baking sheet.

Roast in the oven for about 25-30 minutes until the lamb is cooked to your liking and vegetables are tender.

Serve hot.

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