ingredients
4 lamb chops
2 large carrots, peeled and sliced
2 large parsnips, peeled and sliced
Salt and pepper to taste
2 tablespoons olive oil
Fresh mint leaves
For the glaze:
1/4 cup balsamic vinegar
2 tablespoons honey
2 cloves garlic, minced
1 teaspoon Dijon mustard
Salt and pepper to taste
equipment
Chef’s knife
Chopping board
Large mixing bowl
Skillet
Small saucepan
Basting brush
Instructions
Step 1
Preheat the Oven: Preheat your oven to 375°F (190°C).
Step 2
Prepare the Glaze: In a small saucepan, combine balsamic vinegar, honey, minced garlic, Dijon mustard, salt, and pepper.
Step 3
Simmer over medium heat until the mixture thickens, stirring occasionally. Once it reaches a syrupy consistency, remove it from heat and set aside.
Step 4
Marinate the Lamb: Season the lamb chops with salt and pepper.
Step 5
Brush the lamb chops with a thin layer of the prepared glaze and let them marinate for at least 15-20 minutes.
Step 6
Cook the Lamb Chops: Heat olive oil in an oven-safe skillet over medium-high heat.
Step 7
Sear the lamb chops on both sides until they develop a golden-brown crust, about 2-3 minutes per side.
Step 8
Brush the remaining glaze over the lamb chops.
Step 9
Prepare the Vegetables: In a bowl, toss the sliced carrots and parsnips with a bit of olive oil, salt, and pepper. Arrange the vegetables around the lamb chops in the skillet.
Step 10
Roast in the Oven: Transfer the skillet to the preheated oven and roast for 15-20 minutes or until the lamb reaches your desired doneness and the vegetables are tender.
Step 11
Serve: Remove the skillet from the oven and let it rest for a few minutes. Plate the lamb chops on a bed of the roasted carrot and parsnip medley.
Step 12
Drizzle the remaining glaze over the lam and sprinkle with fresh mint leaves to garnish.