Herb-Crusted Lamb Chops with Roasted Vegetables & Red Wine Jus

 

Ingredients (for 2 servings)

For the Lamb Chops:

• 4 lamb chops (French-trimmed)

• 2 tbsp olive oil

• 2 cloves garlic, minced

• 1 tbsp fresh rosemary, chopped

• 1 tsp fresh thyme, chopped

• Salt and black pepper (to taste)

• 1 tbsp butter (for searing)

For the Roasted Vegetables:

• 2 small carrots, peeled and halved

• 6 baby onions or shallots

• 6 cherry tomatoes

• ½ cup diced potatoes

• 1 tbsp olive oil

• Salt and pepper

• 1 tsp dried herbs (optional)

For the Red Wine Jus:

• ½ cup red wine

• ½ cup beef or lamb stock

• 1 tbsp butter

• 1 tsp flour (optional, for thickness)

• 1 tsp balsamic vinegar (optional, for flavor balance)

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Instructions

1. Prepare the Vegetables:

   • Preheat the oven to 200°C (400°F).

   • Toss carrots, onions, tomatoes, and potatoes with olive oil, salt, pepper, and herbs.

   • Roast for about 20–25 minutes, or until golden and tender.

2. Marinate the Lamb:

   • In a bowl, mix olive oil, garlic, rosemary, thyme, salt, and pepper.

   • Rub the mixture onto both sides of the lamb chops. Let marinate for at least 15 minutes.

3. Sear the Lamb:

   • Heat butter in a skillet over medium-high heat.

   • Sear the lamb chops for 2–3 minutes per side until golden brown.

   • Transfer to the oven (with the vegetables) for 5–7 minutes for medium doneness.

4. Make the Jus:

   • In the same skillet, pour in red wine to deglaze the pan.

   • Add stock and reduce by half.

   • Stir in butter (and flour if thicker sauce is desired).

   • Finish with a splash of balsamic vinegar for depth.

5. Plate:

   • Spoon some jus on the plate.

   • Arrange lamb chops on top.

   • Add roasted vegetables around.

   • Garnish with a sprig of rosemary.