Rosemary and Thyme Roasted Lamb Chops with Balsamic Glazed Vegetables

I usually buy several small lamb chops which I season and sear before finishing them off in the oven.  Here, I have paired the chops with a mixture of roasted beets and turnips which I roasted before combining, then tossed with a honey and balsamic vinegar glaze. I made the glaze by cooking balsamic vinegar down to a thick syrup and adding honey.

Rosemary and Thyme Roasted Lamb Chops

2 large garlic cloves

1 teaspoon dried French Thyme
1 tablespoon fresh rosemary leaves, minced
1 teaspoons sea salt
2 tablespoons extra-virgin olive oil, divided
3-4  lamb loin chops

Mix garlic herbs and salt with 1 tablespoon olive oil in large bowl. Add lamb; turn to coat. Let marinate at room temperature for 30 minutes to 1 hour.

Preheat oven to 400°F. Heat remaining 1 tablespoon olive oil in heavyovenproof skillet.  Add lamb; cook until browned, about 3 minutes per side. Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare. Transfer lamb to serving plate, and let rest 5 minutes.

Roasted Beets

1 Bunch fresh beets (3 or 4)

Sea Salt and Olive oil

Lay a square of heavy duty aluminum foil on baking sheet.  Trim stem end and root of beets, scrub, and pat dry.  Leave small beets whole, halve or quarter larger beets. Drizzle olive oil over beets on top of foil, and rub the oil to cover surfaces.  Sprinkle with sea salt.  Pull up edges of foil in a package and place in oven preheated to 400 degrees. Check by sticking a fork into beets after 30 minutes then continue baking until beets are tender. Open foil and cool until they can be handled.  Then slip the skins off and slice or rough chop beets.  I always roast beets separately when combining them with another vegetable to keep colors more separate.  Here, I have mixed them with roasted turnips.

Roasted Turnips

4 medium to large purple turnips

Sea salt and olive oil

Line a rimmed baking pan with foil.  Trip leaves and roots from turnips.  It is not necessary to peel them if they are fresh and skin is thin.  Wash and pat dry, then rough chop.  Toss in olive oil and scatter them on baking sheet.  Sprinkle with sea salt and roast at 400 degrees until turnips are tender and turning brown.  May be served alone or tossed with roasted beets after cooling slightly.

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