Lamb Chops with Root Vegetables
November 15, 2021
Cuisine type: Mediterannean
Cooking time: 30 minutes
Active preparation time: 20 minutes
Inactive preparation time: 30 minutes
Number of servings: 4
Dish type: Main
- 8 lamb loin chops, each about 1 1/2 inch in thickness
- 1 acorn squash
- 1 head garlic (about 12 to 14 cloves), peeled and minced
- 1/3 cup extra virgin olive oil, more if needed
- 2 1/2 tsp ground allspice, divided
- 2 tsp black pepper, divided
- 1 1/2 tsp sweet Spanish paprika, divided
- 1 tsp ground nutmeg, divided
- 1 large red onion, peeled, halved then thickly sliced
- 1 large sweet potato, peeled and cubed
- 2 carrots, peeled, cut into large pieces
- 3 tbsp white wine vinegar
- honey, for drizzling
- fresh parsley, chopped, for garnish
Season lamb chops with Kosher salt on both sides, to taste. Set aside at room temperature while you prepare the remaining ingredients.
Preheat oven to 400 degrees F.
Prepare Acorn Squash: Microwave the acorn squash for 1 to 2 minutes (this helps soften it a bit for cutting.) Handle carefully. When cool enough to handle, place acorn squash on a cutting board. Cut the stem off, and trim both ends about 1/4 inch. Cut acorn squash in half crosswise, and scoop out the seeds. Now, take each half and cut into 1/2-inch thick rings. Set aside.
Make marinade. In a large bowl, combine minced garlic, extra virgin olive oil, 1 tsp allspice, 1 tsp black pepper, 3/4 tsp paprika, and 1/2 tsp ground nutmeg. Mix well. (leave the rest of the spices for later.)
Dip Vegetables in Marinade. Add the vegetables (sliced acorn squash, onions, sweet potatoes, and carrots) to the marinade bowl with the garlic marinade (you may need to do this in stages.) Give them a quick toss, then transfer vegetables to a large and parchment lined sheet pan. Season with kosher salt, to taste.
Marinate Lamb. To the marinade bowl, add more extra virgin olive oil. Add white wine vinegar and the remaining spices. Mix well. Add lamb chops in and toss to coat. Set aside to marinate for at least 30 minutes.
Bake Vegetables. Place vegetables in the preheated oven and bake for 8-10 minutes. They wont be quite done, but will return to the oven with the lamb to finish.
Brown the lamb by searing for 2 minutes on each side in an olive oil coated skillet, heated to medium high heat. After all sides have been browned, add to the (already roasted) vegetable pan. Bake for an additional 10 minutes, or until the lamb reaches your desired temperature. I recommend medium rare.
When finished cooking, remove the pan from the oven. Let lamb chops sit for 10 minutes before serving. After the 10 minutes resting, place the chops and vegetables on a platter, drizzle with honey and garnish with fresh parsley.
Cook’s Tip #1: Salt the lamb chops before you do anything else to allow the salt some time to flavor and tenderize the lamb chops.
Cook’s Tip #2: While the extra virgin olive oil provides juiciness, and the spices provide flavor, we need the added acid from the white wine vinegar to help break down the lamb chops so that the spices penetrate more deeply. That’s why the white wine vinegar is added to the marinade at a later point.
Cooks Tip #3: Let the baked lamb chops rest for 10 minutes or so before cutting into them. This allows them to retain their juices and stay nice and tender.
Leftovers: Store leftovers in the fridge for up to 3 days. Heat in a medium-heated oven, adding a little liquid to the pan.
- frying pan
- cutting board
- baking sheet
- baking parchment
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