Rosemary Crusted Lamb Chops with Roasted Carrots
Tender lamb chops, encrusted with fresh rosemary and garlic, seared until golden, are paired with roasted carrots caramelized with honey and thyme. Together, they create a dish that feels both elegant and approachable, perfect for the cooler months.
Ingredients (serves 4)
For the Lamb Chops:
8 lamb rib chops (about 1½ inches thick)
3 tablespoons fresh rosemary, finely chopped
4 cloves garlic, minced
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 teaspoon kosher salt
½ teaspoon black pepper
Zest of 1 lemon
For the Roasted Carrots:
2 lbs carrots, peeled and cut in half lengthwise
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon fresh thyme leaves
½ teaspoon kosher salt
¼ teaspoon black pepper
Flaky sea salt for finishing
INSTRUCTIONS
Prep the Lamb (30 minutes to 2 hours ahead):
In a small bowl, combine rosemary, garlic, olive oil, Dijon, salt, pepper, and lemon zest to make a paste.
Pat lamb chops dry and rub the rosemary mixture all over, pressing it into the meat. Let sit at room temperature for 30 minutes, or refrigerate for up to 2 hours (bring to room temp before cooking).
Roast the Carrots:
Preheat oven to 425°F.
Toss carrots with olive oil, honey, thyme, salt, and pepper on a rimmed baking sheet.
Roast for 25-30 minutes, flipping halfway through, until caramelized and tender.
Cook the Lamb:
While carrots roast, heat a large cast-iron or heavy skillet over medium-high heat.
Sear lamb chops for 3-4 minutes per side for medium-rare (internal temp 130-135°F), or longer for desired doneness.
Let rest 5 minutes before serving.
To Serve: Arrange lamb chops over roasted carrots, drizzle with any pan juices, and finish with flaky sea salt.
Notes:
For extra crust, press panko breadcrumbs into the rosemary paste before searing
Add a squeeze of fresh lemon juice over the carrots right before serving
Carrots can be prepped and seasoned earlier in the day
Suggested Pairing
2021 Pinot Noir (Jesse Katz) — A pairing rooted in tradition, elevated by detail. The richness of Lamb is cut by the wine’s structure and lifted by the fruit notes of black cherry and currant.
