Herbes de Provence Lamb Chops with goat cheese carrots and roasted potato coins
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 1 tsp. Herbes de Provence
- 12 oz. Yukon Potatoes
- 20 oz. Lamb Loin Chop
- 8 oz. Carrot
- 1 oz. Goat Cheese
- ⅗ oz. Butter
- 1/2 oz. Dijon Mustard
- 4 tsp. Beef Demi-Glace
- 2 Green Onions
Directions
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Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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Peel, trim, and cut carrot into ½"-thick sticks. Cut potato into ¼" rounds. Trim and thinly slice green onions. Pat lamb chops dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
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Place carrot and potato on prepared baking sheet and toss with 1 Tbsp. olive oil, ½ tsp. salt, and a pinch of pepper. Massage oil into vegetables. Spread into a single layer and roast in hot oven until vegetables are turning brown and tender, 25-30 minutes. While vegetables roast, cook lamb chops.
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Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add lamb chops to hot pan and cook undisturbed until browned, 5-7 minutes. Flip chops and brush with mustard. Sprinkle with herbs de Provence. Cook until chops reach a minimum internal temperature of 145 degrees, 3-5 minutes. Flip again and cook undisturbed, 30 seconds. Remove lamb chops to a plate, tent with foil, and rest at least 5 minutes. Wipe pan clean and reserve.
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When vegetables are finished cooking, return pan used to cook lamb chops to medium heat and add ¼ cup water and demi-glace to pan. Stir to combine. Cook until slightly thickened, 1-2 minutes. Remove from burner. Swirl in butter.
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Plate dish as pictured on front of card, placing lamb chops on sauce. Garnish vegetables with goat cheese (breaking up with your hands if needed) and green onions. Bon appétit!