Rosemary Lamb Chops with Maple-Glazed Roasted Carrots and Potatoes

Ingredients

• 4 lamb
• 1.5 lb new potatoes
• 1 lb baby carrots
• 3 tbsp extra virgin olive oil
• 1 tbsp garlic-infused oil
• 2 sprigs fresh rosemary
• 1 tsp thyme
• 1 tsp sea salt
• 0.5 tsp black pepper
• 2 tbsp maple syrup
• 0.5 lemon
• 0.25 cup dry red wine
• 1 tbsp unsalted butter
• 2 tbsp parsley
• 0.5 cup beef broth
• 1 tbsp red wine vinegar

Instructions

1. 1Preheat oven to 400°F (200°C). Toss potatoes and carrots with 2 tbsp olive oil, garlic-infused oil, half the rosemary, thyme, salt, and pepper on a baking sheet. Roast for 20 minutes.
2. 2Season lamb chops with remaining rosemary, salt, and pepper. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear chops for 2-3 minutes per side until browned.
3. 3Add maple syrup, lemon juice, red wine, and red wine vinegar to the roasted vegetables, tossing to coat. Return to oven with the skillet of seared lamb chops for another 10-15 minutes, or until lamb reaches desired doneness (130-135°F for medium-rare).
4. 4Remove lamb and vegetables from the oven. In the same skillet used for the lamb, add beef broth and butter, scraping up any browned bits from the bottom. Simmer briefly to create a pan sauce.
5. 5Serve lamb chops with roasted vegetables, drizzled with the pan sauce and garnished with fresh parsley.