Herb-Crusted Lamb Chops with Rosemary

• 800.0 g Lamb rack (8 chops)
• 30.0 g Fresh rosemary
• 15.0 g Fresh thyme
• 6.0 cloves Garlic
• 30.0 g Dijon mustard
• 45.0 ml Extra virgin olive oil
• 300.0 g Parsnips
• 300.0 g Carrots

Instructions

1. 1

   Blend rosemary, thyme, garlic, and olive oil into a paste.

2. 2

   Coat lamb with mustard, then press herb paste onto the surface.

3. 3

   Cut parsnips and carrots into batons, toss with olive oil, roast at 200°C for 20 minutes.

   ⏱ 20 minutes

4. 4

   Sear lamb in hot pan for 2 minutes per side, then roast at 200°C for 10-12 minutes.

   ⏱ 14 minutes

5. 5

   Rest lamb 5 minutes, slice into chops, serve with roasted vegetables.

Nutrition Facts