Delicious perfectly cooked lamb chops roasted with vegetables and topped with a spicy mint sauce. So elegant and so easy!
For the lamb chops:
3 Onions quartered
2 cloves of garlic crushed
Salt and Pepper to taste.
1/2 – 1 pound baby carrots ( amount depends on your taste)
1 1/2 pounds fingerling potatoes
2 Tablespoons Olive Oil
1 pound Lamb Chops (5-8 chops) depending on size
4 large sprigs of Fresh Thyme
For the Sauce:
1 Jalapeno Pepper
1 1/2 Tablespoons Honey
1 1/2 Tablespoons Apple Cider Vinegar
1 Cup Mint Leaves loosely packed
Preheat oven to 400.
Peel and quarter the onions. Cut the carrots into 2 inch chunks, if using baby carrots you can leave them whole.
Rub the lamb chops with the garlic. Salt and pepper them to taste.
Pour 2 Tablespoons of Olive oil into the bottom of a roasting or baking pan. Top with Onions, Carrots, and Potatoes. Place the Thyme sprigs on top of vegetables.
Place the Lamb chops on top of the veggies and bake for 40 minutes.
While the lamb cooks prepare the sauce.
Zest one lime and juice both of them. Place in food processor or blender.
Halve the jalapeno if you want it extra spicy leave the seeds and veins on the inside, if you want a milder version that still has a little kick remove the seed and veins with a teaspoon.
Add the jalapeno, honey, vinegar, and mint to the lime. Process until it has the consistency of pesto.
Remove the lamb chops to a serving plate. Remove the thyme stems from the veggies and serve them either in a bowl or along side the lamb chops. Spoon the lamb chops with the spicy mint sauce over them as shown with the yummy roasted veg on the side!
- Prep Time: 30 minutes
- Cook Time: 40 minutes
Keywords: Lamb, mint, thyme, roasted vegetables