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Mediterranean Baked Lamb Chops with Root Vegetables Recipe

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4.3 from 12 reviews

This Mediterranean Baked Lamb Chops with Root Vegetables recipe features succulent lamb loin chops marinated with aromatic spices and seared to perfection, then baked alongside a colorful medley of root vegetables including acorn squash, sweet potatoes, carrots, and red onions. Finished with a drizzle of honey and fresh parsley, this dish offers a harmonious balance of savory and sweet flavors inspired by Mediterranean cuisine.

  • Total Time: 50 minutes
  • Yield: 8 servings

Ingredients

Lamb Chops

  • 8 lamb loin chops, each about 1 1/2 inch in thickness
  • Kosher salt, to taste
  • Extra virgin olive oil, as needed for searing and marinade (approx. 1/3 cup + additional)
  • White wine vinegar, 3 tablespoons
  • Honey, to drizzle
  • Fresh parsley for garnish

Vegetables

  • 1 acorn squash
  • 1 large red onion, peeled, halved, then thickly sliced
  • 1 large sweet potato, peeled and cubed
  • 2 large carrots, peeled and cut into large pieces

Spices and Marinade

  • 1 head of garlic (about 12 to 14 cloves), peeled and minced
  • 2 1/2 teaspoons ground allspice
  • 2 teaspoons black pepper
  • 1 1/2 teaspoons sweet Spanish paprika
  • 1 teaspoon ground nutmeg

Optional

  • 1 Tahini Sauce Recipe (to serve)

Instructions

  1. Season the lamb and preheat the oven: Preheat your oven to 400°F (200°C). Season both sides of the lamb chops generously with kosher salt. Set them aside at room temperature while you prepare the vegetables and marinade.
  2. Prepare the acorn squash: Microwave the whole acorn squash for 1 to 2 minutes to soften it slightly, making it easier to cut. When cool enough to handle, cut off the stem and trim about 1/4 inch from both ends. Slice the squash in half crosswise and scoop out the seeds. Cut each half into 1/2-inch thick rings.
  3. Make the garlic marinade: In a large bowl, combine minced garlic, extra virgin olive oil (about 1/3 cup), 1 teaspoon ground allspice, 1 teaspoon black pepper, 3/4 teaspoon sweet Spanish paprika, and 1/2 teaspoon ground nutmeg. Stir well to create a flavorful marinade.
  4. Marinate the vegetables: Add the sliced acorn squash, thickly sliced red onion, cubed sweet potatoes, and carrot pieces into the marinade bowl. You may need to do this in batches to coat all vegetables evenly. Toss quickly, then transfer all vegetables to a large sheet pan. Season with kosher salt to taste.
  5. Marinate the lamb chops: To the remaining marinade in the bowl, add a little more extra virgin olive oil and the remaining 1 1/2 teaspoons ground allspice, 1 teaspoon black pepper, 3/4 teaspoon paprika, and 1/2 teaspoon nutmeg (adjust as needed). Mix thoroughly, then add the lamb chops. Toss well to coat them in the marinade. Let the lamb marinate at room temperature while the vegetables start roasting.
  6. Bake the vegetables: Place the sheet pan with the marinated vegetables in the preheated oven and roast for 15 minutes to start softening and flavoring them.
  7. Sear the lamb chops: While the vegetables are roasting, heat a large skillet over medium-high heat. Add enough extra virgin olive oil to coat the bottom lightly. Once the oil shimmers, add the lamb chops and sear them for about 3 minutes per side until nicely browned.
  8. Combine and finish baking: After the vegetables have roasted for 15 minutes, remove the sheet pan from the oven. Transfer the seared lamb chops onto the pan among the vegetables. Return the pan to the oven and bake everything together for another 10 minutes. The vegetables should be fork-tender, and the lamb cooked to medium-rare or medium doneness.
  9. Drizzle with honey and garnish: Immediately after baking, drizzle honey over the lamb chops and vegetables for a subtle sweetness. Transfer everything to a serving platter and garnish with fresh parsley.
  10. Rest and serve: Let the lamb chops rest for 10 minutes before serving to allow juices to redistribute and keep them moist. Serve alongside Tahini sauce if desired for an added Mediterranean touch.

Notes

  • Microwaving the acorn squash before slicing helps to soften the skin, making it easier and safer to cut.
  • Marinating both vegetables and lamb in aromatic spices enhances the depth of flavor in the dish.
  • Searing the lamb chops before baking locks in juices and adds a beautiful crust.
  • Adjust the roasting time for vegetables depending on their size and your oven’s heat.
  • Resting lamb chops after cooking is crucial for tender, juicy meat.
  • Serving with tahini sauce adds a creamy, nutty complement but is optional.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mediterranean

Find it online: https://monicarecipes.com/mediterranean-baked-lamb-chops-with-root-vegetables-recipe/