Herbed Lamb Chops with Roasted Root Vegetable Medley

27. lis 2025.

Herbed Lamb Chops with Roasted Root Vegetable Medley

A rustic and elegant dish featuring tender, herb-crusted lamb chops served alongside a colorful medley of roasted root vegetables.

There’s something truly special about a meal that feels both hearty and refined. These Herbed Lamb Chops bring that balance to your table — juicy, aromatic, and perfectly complemented by a rainbow of roasted root vegetables.

Whether you’re planning a cozy dinner for two or an elevated weekend meal, this recipe delivers on both flavor and presentation. It’s nutritious, soy-free, and deeply satisfying — the kind of dish that makes any evening feel like a special occasion.

The secret lies in simple, fresh ingredients and a few mindful touches that make every bite sing with warmth and comfort.

Herbed Lamb Chops with Roasted Root Vegetable Medley

Ingredients

300g lamb loin chops (about 2 chops)
250g sweet potato
200g carrots
150g parsnip
1 red onion
3 cloves garlic
2 sprigs fresh rosemary
3 sprigs fresh thyme
30ml olive oil
1 lemon
Salt to taste
Black pepper to taste

Instructions

Preheat your oven to 200°C. Wash and chop the sweet potato, carrots, and parsnip into 2–3 cm chunks. Slice the red onion into wedges.
On a baking tray, toss the vegetables with 15ml (1 tbsp) of olive oil, the leaves from 1 sprig of rosemary, salt, and pepper. Roast for 25–30 minutes until tender and lightly caramelized.
While vegetables roast, pat the lamb chops dry. Finely chop the garlic and the leaves from the remaining rosemary and thyme sprigs.
In a small bowl, combine the chopped herbs, garlic, salt, and pepper. Rub this mixture evenly over both sides of the lamb chops.
Heat the remaining 15ml (1 tbsp) of olive oil in a skillet over medium-high heat. Sear the lamb chops for 3–4 minutes per side for medium-rare, or adjust to your desired doneness.
Remove the lamb from the pan and let it rest for 5 minutes before serving. Serve the chops alongside the roasted root vegetables with a fresh squeeze of lemon juice over the entire dish.

Tips & Substitutions

Herb swap: If rosemary or thyme isn’t on hand, use oregano or marjoram for similar depth.
Vegetable variety: Add beets or turnips for extra color and earthy sweetness.
Cooking ahead: Roast the vegetables earlier in the day and reheat just before serving to save time.