Herbed Lamb Chops with Roasted Brussels Sprouts
Nutritional Information
Simple rosemary and garlic–scented lamb chops roasted with halved Brussels sprouts — whole ingredients, no added oils.
This recipe is originally for 2 servings. How many are you cooking for today?
- 12 ozs lamb chops (about 4 small chops, whole cut)
- 12 ozs Brussels sprouts (trimmed and halved)
- 2 cloves garlic (minced)
- 2 sprigs fresh rosemary (leaves chopped)
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Preheat oven to 425°F (220°C). Toss halved Brussels sprouts with a pinch of salt and arrange on a baking tray cut-side down.
Season lamb chops with salt, pepper, minced garlic and chopped rosemary. Let sit 5 minutes at room temperature.
Place lamb chops on the tray with Brussels sprouts. Roast 14–18 minutes for medium (adjust to preferred doneness), turning sprouts once for even browning.
Rest chops 5 minutes. Serve lamb alongside roasted Brussels sprouts.
This recipe hasn't been Chef Tested yet.
Be the first to try it and leave a review to help the community!
Comments (0)
Please sign in to join the discussion.
Be the first to leave a comment!