1Preheat a large skillet with a cover over med to med-high heat. Add butter, carrots, rutabaga and onion. Cook the veggies, stirring frequently, for about 5 minutes. Add stock and reduce to a simmer, cover and cook for 15 minutes or until fork tender. Add salt and pepper to taste. Remove from heat and set aside.
2Preheat broiler to high for the lamb, placing the rack 6 to 8 inches from heat source.
3Place chops under broiler for about 5 minutes on each side. Remove and season the chops with salt and pepper on each side and let them rest about 3 to 5 minutes.
4Remove the vegetables with a slotted spoon and put on a platter. Serve the loin chops on top of the veggies. Enjoy!