Garlic-Herb Grass-Fed Lamb Loin Chops with Roasted Veggies

Serves 2–3 | Ready in 30 minutes

Seared to perfection and infused with rosemary, garlic, and lemon, these lamb chops are a celebration of simplicity and quality. Pair with roasted seasonal veggies for a showstopping, nutrient-rich meal.

Ingredients:
4 x 100% Grass-Fed Lamb Loin Chops

1 tbsp Olive Oil

2 cloves garlic, minced or smashed

1 tsp chopped fresh rosemary or thyme

Zest of ½ lemon + 1 tsp lemon juice

Salt & freshly cracked pepper

Optional: pinch of red pepper flakes

For the Side:
2 Carrots , sliced

1 small Red Onion, wedged

1 tbsp olive oil, salt & pepper, fresh herbs for roasting

Instructions:
Marinate the Lamb:
Rub chops with olive oil, garlic, rosemary, lemon zest, salt, and pepper. Let sit at room temp for 20 minutes while the oven heats and veggies roast.

Roast the Veggies:
Preheat oven to 425°F. Toss carrots and onions with olive oil, salt, and herbs. Spread on a baking sheet and roast for 20–25 minutes, flipping once.

Sear the Lamb Chops:
Heat a cast iron skillet over medium-high. Sear lamb chops for 3–4 minutes per side for medium-rare, depending on thickness. Let rest for 5 minutes before serving.

Finish & Serve:
Drizzle chops with lemon juice and serve alongside roasted veggies. Garnish with fresh herbs if desired.

Serving Suggestions:
Serve with a side of creamy polenta, roasted potatoes, or wild rice

Add a spoonful of Goody Greens Nam Jim Jaew Sauce for a smoky, spicy kick

Pair with a glass of bold red wine or iced hibiscus tea

Central Texas Lamb Explore >