Herb-Crusted Lamb Chops with Balsamic Roasted Vegetables
30min
1h
3
1000
Chef's Note
For the most flavorful crust, try to let the herb-crusted lamb rest for at least 20 minutes before cooking. This allows the flavors to penetrate the meat. The internal temperature will continue to rise about 5 degrees after removing from the oven, so if you prefer your lamb medium-rare, aim for 125°F before resting. For a more elegant presentation, 'french' the lamb bones by scraping them clean of meat and fat.
Tags
Ingredients
3 pounds rack of lamb
3 tablespoons fresh rosemary
2 tablespoons fresh thyme
6 cloves garlic
6 tablespoons olive oil
3 tablespoons Dijon mustard (gluten-free)
2 teaspoons salt
1 teaspoon black pepper
2 pounds sweet potatoes
3 medium red bell peppers
3 medium zucchini
2 large red onions
3 tablespoons balsamic vinegar
2 tablespoons honey
1/2 cup almond flour
1/4 cup dried cranberries
1/4 cup pine nuts
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Finely chop 2 tablespoons of fresh rosemary and 1 tablespoon of thyme. Mince 4 cloves of garlic.
- 3
In a small bowl, mix the chopped herbs, minced garlic, 3 tablespoons of olive oil, 3 tablespoons of Dijon mustard, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to create the herb crust mixture.
- 4
Pat the lamb racks dry with paper towels. Score the fat cap in a diamond pattern, being careful not to cut into the meat.
- 5
Rub the herb crust mixture all over the lamb, pressing gently to adhere. Let the lamb rest at room temperature for 20 minutes to absorb the flavors.
- 6
Meanwhile, prepare the vegetables. Cut 2 pounds of sweet potatoes into 1-inch cubes. Slice 3 red bell peppers into 1-inch strips. Cut 3 zucchini into half-moons. Slice 2 red onions into wedges.
- 7
In a large bowl, toss the vegetables with 3 tablespoons of olive oil, 3 tablespoons of balsamic vinegar, 2 tablespoons of honey, 1 tablespoon of fresh rosemary, 1 tablespoon of thyme, 2 minced garlic cloves, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- 8
Spread the vegetables on two large baking sheets, ensuring they're not overcrowded.
- 9
Place the lamb racks on a rack set over a baking sheet, fat side up.
- 10
Put both the vegetables and the lamb in the preheated oven. Roast the vegetables for 40-45 minutes, tossing halfway through, until caramelized and tender.
- 11
Roast the lamb for 25-30 minutes for medium-rare (internal temperature of 125-130°F) or 30-35 minutes for medium (internal temperature of 135-140°F).
- 12
While everything is roasting, toast 1/4 cup of pine nuts in a dry skillet over medium heat until golden, about 3-4 minutes. Set aside.
- 13
In a small bowl, mix 1/2 cup of almond flour with the remaining herbs and a pinch of salt and pepper.
- 14
Once the lamb is done, remove it from the oven and let it rest for 10 minutes, tented with foil.
- 15
Sprinkle the toasted pine nuts, 1/4 cup of dried cranberries, and the almond flour herb mixture over the roasted vegetables and gently toss.
- 16
Carve the lamb racks between the bones into individual chops.
- 17
Serve the lamb chops with a generous portion of the balsamic roasted vegetables.
Nutrition Information (per serving)
1000
88g
75g
39g
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