loin lamb chops with braised root vegetables
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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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yield
4 serving(s)
prep time
15 Min
cook time
30 Min
method
Broil
Ingredients For loin lamb chops with braised root vegetables
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2 Tbspbutter
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1 lbpackaged baby carrots
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1 mdrutabaga, peeled and diced
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1 mdonion, diced
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2 cchicken or vegetable stock
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salt and freshly ground black pepper, to taste
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8loin lamb chops
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salt and freshly ground black pepper, to taste
How To Make loin lamb chops with braised root vegetables
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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.
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2Preheat broiler to high for the lamb, placing the rack 6 to 8 inches from heat source.
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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.
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4Remove the vegetables with a slotted spoon and put on a platter. Serve the loin chops on top of the veggies. Enjoy!
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Categories & Tags for Loin Lamb Chops with Braised Root Vegetables:
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