Roman-style Lamb Chops

Step 1

Preheat oven to 425°F. Trim 4 carrots and cut into sticks; snap off woody ends of 1 bunch asparagus. Toss both with 1 tbsp olive oil, salt, and pepper on a baking sheet.

Step 2

Roast vegetables until tender and lightly browned, about 20 minutes, shaking once halfway.

Step 3

Meanwhile, chop 2 tbsp rosemary and 2 garlic cloves finely. Pat 8 lamb chops dry and season with salt and pepper. Press herb mixture onto both sides of chops.

Step 4

Heat 2 tbsp olive oil in a large skillet over medium-high. Add lamb chops in a single layer (work in batches if needed) and sear until golden, about 3 minutes per side for medium-rare.

Step 5

Transfer chops to a plate and tent with foil. Reduce heat to medium, add 2 tbsp butter and 1 cup beef broth to the skillet, scraping up browned bits. Simmer until slightly thickened, about 5 minutes.

Step 6

Serve lamb chops with roasted vegetables and drizzle with pan gravy.