Herb-Crusted Lamb Chops with Roasted Veggies

[eihra520]

Hey meat lovers out there! Sharing you today my mom's secret weapon for those nights when I want something special but she doesn't have hours to spare It's seriously delicious and surprisingly easy to make ..perfect for fooling everyone into thinking you're a master chef

Ingredients:
For the Lamb Chops:

• 4 lamb chops (about 1-inch thick)
• 1/2 cup panko breadcrumbs
• 2 tablespoons finely chopped fresh rosemary
• 2 tablespoons finely chopped fresh thyme
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Roasted Veggies:

• 2 cups cubed butternut squash
• 1 cup Brussels sprouts, trimmed and halved
• 1 red onion, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a shallow bowl, mix together the panko breadcrumbs, chopped rosemary, and chopped thyme.
3. Brush the lamb chops on both sides with the 1 tablespoon of olive oil, then generously season with salt and pepper.
4. Dredge the lamb chops in the herb-breadcrumb mixture, pressing it onto the meat to help it adhere.
5. Place the coated lamb chops on one side of the prepared baking sheet.
6. In a large bowl, toss the cubed butternut squash, Brussels sprouts, and sliced red onion with the 2 tablespoons of olive oil. Season with salt and pepper.
7. Spread the seasoned vegetables on the other side of the baking sheet, creating an even layer.
8. Roast the lamb chops and vegetables in the preheated oven for 20-25 minutes, or until the lamb is cooked to your desired doneness (about 145°F for medium-rare) and the veggies are tender and golden brown.
9. Remove the baking sheet from the oven and let the lamb chops rest for 5 minutes before serving.
10. Serve the Herb-Crusted Lamb Chops alongside the roasted vegetables, and enjoy this delicious, sophisticated yet easy weeknight meal!

Trust me, this recipe is a winner, and I bet your family will love it as much as mine does! Let me know if you give it a try!

 

[beni]

These Herb-Crusted Lamb Chops with Roasted Veggies are to die for! The crunchy panko breadcrumb crust and perfectly roasted veggies are a match made in food heaven. And it's easy enough for a busy weeknight—winning! Can't wait to show off my cooking skills with this recipe! Thanks for the secret weapon, Mom!

 

[Nutellah_]

Elevate your dinner with Herb-Crusted Lamb Chops paired with Roasted Veggies! Experience the perfect blend of flavors and textures in every bite. Let's savor this delicious and satisfying meal together!

 

[Kenz]

owww, the herbs made it super! thanks for sharing!

 

[xxscj1678]

Herb-Crusted Lamb Chops with Roasted Veggies look amazing! The herb crust sounds so flavorful, and those roasted veggies are the perfect side. Can’t wait to try this for a special dinner—thanks for the delicious recipe!

 

[Stark]

Hey meat lovers out there! Sharing you today my mom's secret weapon for those nights when I want something special but she doesn't have hours to spare It's seriously delicious and surprisingly easy to make ..perfect for fooling everyone into thinking you're a master chef


View attachment 1507
Ingredients:
For the Lamb Chops:

• 4 lamb chops (about 1-inch thick)
• 1/2 cup panko breadcrumbs
• 2 tablespoons finely chopped fresh rosemary
• 2 tablespoons finely chopped fresh thyme
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Roasted Veggies:

• 2 cups cubed butternut squash
• 1 cup Brussels sprouts, trimmed and halved
• 1 red onion, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a shallow bowl, mix together the panko breadcrumbs, chopped rosemary, and chopped thyme.
3. Brush the lamb chops on both sides with the 1 tablespoon of olive oil, then generously season with salt and pepper.
4. Dredge the lamb chops in the herb-breadcrumb mixture, pressing it onto the meat to help it adhere.
5. Place the coated lamb chops on one side of the prepared baking sheet.
6. In a large bowl, toss the cubed butternut squash, Brussels sprouts, and sliced red onion with the 2 tablespoons of olive oil. Season with salt and pepper.
7. Spread the seasoned vegetables on the other side of the baking sheet, creating an even layer.
8. Roast the lamb chops and vegetables in the preheated oven for 20-25 minutes, or until the lamb is cooked to your desired doneness (about 145°F for medium-rare) and the veggies are tender and golden brown.
9. Remove the baking sheet from the oven and let the lamb chops rest for 5 minutes before serving.
10. Serve the Herb-Crusted Lamb Chops alongside the roasted vegetables, and enjoy this delicious, sophisticated yet easy weeknight meal!

Trust me, this recipe is a winner, and I bet your family will love it as much as mine does! Let me know if you give it a try!

Wow, this herb-crusted lamb chops recipe looks incredible! I love the combination of flavors with the roasted veggies. Can’t wait to try this for my next special dinner. How do you get the lamb chops so perfectly crusted? Any tips for making it extra crispy?