Loin Lamb Chops with Braised Root Vegetables

Loin Lamb Chops With Braised Root Vegetables Recipe

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Kathy D


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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15 Min
30 Min


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  • 2 Tbsp
  • 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

How to Make Loin Lamb Chops with Braised Root Vegetables


  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!

Printable Recipe Card

About Loin Lamb Chops with Braised Root Vegetables

Main Ingredient: Lamb
Regional Style: Irish

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