Lamb Loin Chops With Baby Potatoes and Carrots
Note: Plan ahead, as the lamb chops need to marinate at least two hours. From “The Ultimate One-Pan Oven Cookbook,” by Julia Konovalova.
• 3 garlic cloves, finely minced
• 2 1/2 large fresh sprigs rosemary, leaves chopped, divided
• 5 fresh thyme sprigs, divided
• Salt and pepper
• Zest and juice of 1/2 lemon
• Olive oil
• 8 lamb loin chops (about 2 lb.)
• 1 1/2 lb. mini-potatoes (a mixture of colors looks nice), unpeeled
• 3/4 lb. baby carrots
In large bowl, combine garlic, chopped leaves of 2 rosemary sprigs, 3 sprigs thyme, 1/2 teaspoon salt, 1/4 teaspoon pepper, lemon zest and juice and 3 tablespoons olive oil. Add lamb chops to bowl and mix to make sure that the chops are covered by the marinade. Cover bowl and refrigerate for at least 2 hours, but preferably 4 to 6 hours.
To roast vegetables: Preheat oven to 400 degrees. Cut smaller potatoes in half and larger ones in quarters. Place potatoes into a 9- by 13-inch roasting pan, with carrots scattered around. Add chopped leaves of remaining 1/2 rosemary sprig, remaining 2 sprigs of thyme, 1/8 teaspoon salt and 1 tablespoon olive oil, and mix together. Cover roasting pan tightly with foil and bake for 30 minutes.
Meanwhile, take the chops from the refrigerator and bring to room temperature for 30 minutes. After vegetables are done baking, remove pan from oven and remove foil. Place lamb on top of the vegetables and spoon all the remaining marinade over them. Bake uncovered for 20 minutes, then flip the chops. Bake for another 10 minutes if you like your lamb on the rare side, until the internal temperature of the meat reaches 145 degrees. Add another 5 minutes for medium, until the internal temperature reaches 155 to 160 degrees.