Loin Lamb Chops With Braised Root Vegetables Recipe

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Loin Lamb Chops with Braised Root Vegetables

Kathy D

By
@LifeIsGoodkd

An Irish recipe from Rachael Ray. She suggests serving this with colcannon (which I will post separately). If you don't care for lamb chops, you may substitute with pork and it should still work fine.


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Serves:

4

Prep:

15 Min

Cook:

30 Min

Method:

Broil

Ingredients

2 Tbsp
butter
1 lb
packaged baby carrots
1 medium
rutabaga, peeled and diced
1 medium
onion, diced
2 c
chicken or vegetable stock
salt and freshly ground black pepper, to taste
8
loin lamb chops
salt and freshly ground black pepper, to taste

Directions Step-By-Step

1
Preheat 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.
2
Preheat broiler to high for the lamb, placing the rack 6 to 8 inches from heat source.
3
Place 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.
4
Remove the vegetables with a slotted spoon and put on a platter. Serve the loin chops on top of the veggies. Enjoy!

About this Recipe

Main Ingredient: Lamb
Regional Style: Irish