Herbed Lamb Chops with Warm Root Vegetable & Lentil Salad

A sophisticated yet simple dish featuring tender, rosemary-infused lamb chops served over a hearty and nutritious warm salad of lentils, roasted carrots, and parsnips, finished with a zesty lemon dressing.

If you’re looking to impress with minimal fuss, this Herbed Lamb Chops recipe is the answer. The depth of flavor from roasted root vegetables and earthy lentils perfectly complements the juicy, herb-crusted lamb. A touch of lemon brightens the entire plate, making it as vibrant as it is satisfying.

Perfect for a special dinner or a cozy weekend meal, this dish balances comfort and elegance, showing that wholesome ingredients can create a restaurant-worthy experience right at home.

Ingredients

• 4 lamb chops (approx. 500g total)
• 150g brown or green lentils, rinsed
• 2 medium carrots, peeled and diced
• 1 large parsnip, peeled and diced
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 3 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• Juice of 1 lemon
• 50g arugula or baby spinach
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat your oven to 200°C. On a baking tray, toss the diced carrots and parsnips with 1 tbsp of olive oil, salt, and pepper. Roast for 20–25 minutes until tender and lightly caramelized.
2. While the vegetables roast, place the rinsed lentils in a saucepan with 500ml of water. Bring to a boil, then reduce the heat and simmer for 20–25 minutes, or until tender. Drain well.
3. Pat the lamb chops dry and season them generously with salt, pepper, minced garlic, and the chopped fresh rosemary.
4. Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Carefully place the lamb chops in the hot pan and sear for 3–4 minutes per side for a medium-rare finish. Set aside to rest for 5 minutes.
5. In a large serving bowl, combine the warm cooked lentils, the roasted root vegetables, and the finely chopped red onion.
6. Whisk the lemon juice with any resting juices from the lamb pan. Pour this dressing over the lentil mixture, add the arugula, and toss gently until the greens just begin to wilt.
7. To serve, divide the warm lentil salad between two plates and top with two rested lamb chops each.

Tips & Substitutions

• Make it vegetarian: Skip the lamb and top the lentil salad with grilled halloumi or roasted mushrooms.
• Use different herbs: Thyme or oregano can replace rosemary for a slightly different flavor profile.
• Prep ahead: Cook the lentils and roast the vegetables in advance; assemble and warm through just before serving.

Nutrition

Calories: 1150 kcal per serving

• Fat: 45g
• Carbohydrates: 105g
• Fiber: 35g
• Protein: 82g

This Herbed Lamb Chops with Warm Root Vegetable & Lentil Salad is a beautiful balance of rustic comfort and refined flavor. Try it tonight, share your creation with friends, and enjoy every wholesome bite!