Ingredients
Meat & Marinade
- 6–8 T-bone lamb loin chops (about 1½ lb total)
- ¼ cup extra-virgin olive oil
- 1 head garlic, cloves peeled + lightly smashed
- 1 tsp ground allspice
- 1 tsp smoked paprika
- ⅛ tsp ground nutmeg
- 2 tbsp white wine vinegar (or apple cider/plain vinegar)
- 1 tsp kosher salt
- Freshly ground black pepper
Vegetables
- 2 medium sweet potatoes, peeled & cubed
- 3 carrots, peeled & sliced
- 1 small acorn squash, seeds removed & cut into wedges
- 1 tbsp olive oil (for veggies)
- Fresh parsley, chopped (for garnish)
Finish (Optional)
- 1–2 tbsp honey
Quick Directions
- Prep & Salt Lamb
- Pat lamb dry, season both sides with kosher salt and pepper.
- Let rest at room temperature while you prep everything else (5–10 min).
- Make Marinade
- Whisk olive oil, garlic, allspice, paprika, nutmeg, vinegar, salt & pepper in a bowl.
- Toss veggies in 1 tbsp olive oil and half the spice mix; spread in a single layer on a rimmed sheet pan.
- Roast Veggies
- Bake at 400 °F (200 °C) for 15–20 min, until edges start to caramelize.
- Marinate Lamb
- While veggies roast, coat lamb in remaining marinade.
- Sear & Bake Lamb
- In a hot skillet (or grill pan), sear chops 1–2 min per side until golden.
- Remove veggies briefly, nestle chops among them, and return pan to oven.
- Bake 8–10 min for medium-rare (adjust ±2 min for doneness).
- Rest & Glaze
- Remove pan, drizzle honey over chops & veggies (if using).
- Tent loosely with foil and rest 10 min.
- Serve
- Sprinkle chopped parsley over everything.
- Plate chops alongside the roasted root vegetables and enjoy!
Chef’s Tips:
- Room-temp meat sears more evenly.
- Hot skillet + quick sear = maximum crust.
- Honey finish balances warm spices and vinegar tang.
Perfect for weeknight dinners or a cozy weekend feast!
