Lamb Chop with Herb Sauce and Roasted Vegetables

Step 1

Preheat oven to 425°F. Toss the 2 cups mixed vegetables, 1 cup cherry tomatoes, and 2 garlic cloves with 2 tbsp olive oil, salt, and pepper on a baking sheet. Roast until tender and charred, about 20 minutes.

Step 2

While vegetables roast, pat the 4 lamb chops dry and season both sides with salt and pepper.

Step 3

Heat 1 tbsp olive oil in a skillet over medium-high. Add the lamb chops and sear until browned and cooked to your liking, about 3-4 minutes per side for medium-rare. Rest on a plate.

Step 4

In a small bowl, combine the 0.5 cup fresh herbs, 1 tbsp red wine vinegar, and the remaining 2 roasted garlic cloves (squeeze out of skins). Mash with a fork until saucy; add a splash of water if too thick.

Step 5

Serve the lamb chops with the roasted vegetables and spoon the herb sauce over the top. Drizzle any pan juices from the resting plate for extra flavor.

Step 6

Optional: stir a pinch of cumin or paprika into the herb sauce for a smoky twist.