Lamb with Spring Vegetables Recipe

Ingredients

• 2 lb lamb chops
• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 1 lb baby carrots, peeled and halved lengthwise
• 1 lb baby potatoes, halved
• 1 lemon, zested and juiced
• 3 cloves garlic, minced
• 3 tbsp olive oil
• 1 tbsp chopped fresh rosemary
• Salt, to taste
• Black pepper, to taste

Instructions

1. Preheat oven to 400°F.
2. Season the lamb chops with salt and black pepper on both sides.
3. In a small mixing bowl, mix together the minced garlic, lemon zest, olive oil, and fresh rosemary.
4. Spread 1 tablespoon of the garlic-rosemary mixture all over the lamb chops.
5. In a separate mixing bowl, toss the asparagus, carrots, and baby potatoes with the remaining garlic-rosemary mixture.
6. Arrange the seasoned lamb chops in the center of a baking sheet and arrange the vegetables around them.
7. Drizzle the lemon juice over the vegetables and season with salt and black pepper to taste.
8. Bake in the preheated oven for 25-30 minutes or until the lamb is cooked to your desired level of doneness (140°F for a medium-rare roast).
9. Remove from the oven and allow the lamb chops to rest for 5-10 minutes before serving.

Serving Suggestions

This lamb with spring vegetables dish pairs well with a glass of red wine and a simple side salad. You can also garnish the dish with some fresh chopped parsley or drizzle some balsamic glaze over the vegetables for an extra pop of flavor.

Verdict

This lamb with spring vegetables dish is a perfect combination of juicy and tender lamb chops and fresh, flavorful asparagus and baby carrots. The lemon zest and rosemary add a fragrant and zesty zing to the dish, while the baby potatoes provide a hearty and satisfying element. This dish is perfect for a spring or summer dinner party or a nice family meal. Try it out and impress your guests with your cooking skills!