Lunch / Dinner
Lamb Chops with Mustard-Thyme Sauce and Roasted Fingerling Potatoes with Carrots & Green Beans
If you're anything like us, you’re done with winter once the calendar flips from February to March, even though you still might need that sweater. You start seeking out fresh spring vegetables and crave meals that are a bit lighter.
Lamb is a quintessential springtime favorite, and a side of seasonal roasted vegetables is all this meal needs. Plus, it’s simple enough for a weeknight dinner, yet elegant enough to serve at a dinner party. Resembling tiny T-bone steaks, lamb loin chops include meat from the tenderloin and short loin. They’re quite small and since part of the weight is from the bone, plan on two chops per person.
A simple side dish of roasted vegetables, including potatoes, carrots, and green beans, is just what a weeknight dinner needs. Fingerling potatoes have a thin skin, so they don’t need to be peeled. Their flesh tastes rich, nutty, and buttery, perfect with the savory lamb chops.
FOR THE ROASTED POTATOES, TOSS:
FOR THE LAMB CHOPS, HEAT:
Preheat oven to 450°.
For the Roasted Fingerling Potatoes, toss fingerlings and carrots with 4 tsp. oil; season with salt and pepper. Arrange fingerlings and carrots on a baking sheet, leaving space for green beans, and roast 10 minutes.
Toss green beans with remaining 2 tsp. oil; season with salt and pepper. Arrange green beans on same baking sheet; roast until vegetables are fork-tender, 15 minutes more. Toss vegetables with thyme, then serve.
For the Lamb Chops, heat oil in a sauté pan over medium-high. Add chops; cook 4 minutes. Flip chops, cover, and cook until a thermometer inserted into the thickest parts, but not touching bones, registers 135° for medium-rare, 4–5 minutes more; transfer to a plate, tent with foil, and let rest 5 minutes. Off heat, add garlic to pan, and stir until fragrant, 1 minute.
Deglaze pan with brandy, scraping up any brown bits. Return pan to medium-high heat and cook brandy until nearly evaporated. Stir in broth, Dijon, thyme, and anchovy paste; bring to a boil and reduce sauce until it thickens, 3–4 minutes.
Stir in cream and lemon juice; season sauce with salt and pepper.
Serve chops with vegetables and sauce.
% Daily Value*
Total Fat 35g 53%
Saturated Fat 12g 60%
Cholesterol 206mg 68%
Sodium 483mg 20%
Carbs 10g 3%
*Percent Daily Values are based on a 2,000 calorie diet.