By emensah m
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Place the halved carrots on the baking sheet. Drizzle 1 tablespoon of olive oil over the carrots, and season with salt and pepper. Toss to coat evenly.
Roast the carrots in the oven for 25-30 minutes, or until they are tender and caramelized, turning them halfway through.
While the carrots are roasting, make the herb chimichurri. Finely chop the parsley, oregano, and garlic. In a small bowl, combine them with the red wine vinegar and 1 tablespoon of olive oil. Season with salt and pepper to taste. Mix well and set aside.
Season the lamb chops generously with salt and pepper on both sides.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Once hot, add the lamb chops and sear for 3-4 minutes on each side for medium-rare, or until your desired doneness. Remove from the pan and let rest for a few minutes.
In the same skillet, add the fresh spinach. Sauté for 2-3 minutes or until wilted. Season with a pinch of salt and pepper.
Serve the lamb chops with a generous spoonful of herb chimichurri on top, alongside the roasted carrots and sautéed spinach.
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By emensah m
This Dinner Main Course Meat recipe is ready in 45 minutes and features Lamb chops, Carrots, Fresh spinach and other delicious ingredients. Contains 600 calories total.
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Place the halved carrots on the baking sheet. Drizzle 1 tablespoon of olive oil over the carrots, and season with salt and pepper. Toss to coat evenly.
Roast the carrots in the oven for 25-30 minutes, or until they are tender and caramelized, turning them halfway through.
While the carrots are roasting, make the herb chimichurri. Finely chop the parsley, oregano, and garlic. In a small bowl, combine them with the red wine vinegar and 1 tablespoon of olive oil. Season with salt and pepper to taste. Mix well and set aside.
Season the lamb chops generously with salt and pepper on both sides.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Once hot, add the lamb chops and sear for 3-4 minutes on each side for medium-rare, or until your desired doneness. Remove from the pan and let rest for a few minutes.
In the same skillet, add the fresh spinach. Sauté for 2-3 minutes or until wilted. Season with a pinch of salt and pepper.
Serve the lamb chops with a generous spoonful of herb chimichurri on top, alongside the roasted carrots and sautéed spinach.
Calories per Serving: 600
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