Rosemary & Garlic Lamb Chops with Warm Beet Salad

Don't be intimidated by lamb chops! They cook quickly and make for an elegant meal. These pair perfect with earthy beets.

What You Need To Make This Recipe

Produce, Vegetables Arugula, Baby 6 oz $3.99
Fruit Lemon each $1.49
Produce, Vegetables Garlic bulb $0.95
Oils & Vinegars Oil, Extra Virgin Olive $17.99
Herbs Rosemary, bunch $2.99
Produce, Vegetables Beets, Red 1 lb $1.99
  • 60 min

    Step 1

    Prepare a shallow dish or use a plastic, sealable bag for your marinade. Place your chops in your dish or bag. Slice your lemon in half. Whisk together 1/4 cup olive oil with your garlic, rosemary, and the juice from half a lemon. Pour over the chops, making sure all sides are coated well. Cover your dish with plastic wrap or a kitchen towel or seal your bag and refrigerate for at least 1 hour.

  • 70 min

    Step 2

    While the chops marinate, prepare your beets. Peel your beets and preheat your oven to 375 degrees. Rub them with a little olive oil and roast on a baking sheet for 1 hour. Once the lamb chops are marinated, heat an oven safe pan with olive oil and brown them on both sides over medium-high heat. Transfer to the hot oven and broil on high for 3-4 minutes per side. While they cook, slice your beets into long skinny batons. Whisk together the juice of the other lemon half, the mint, and 1/4 cup olive oil. Toss the arugula in the dressing and arrange your warm beets on top. Top the beets with pea tendrils and serve with lamb chops.

Ingredients

  • Lamb Rack Chops
    1 package
  • Garlic
    3 cloves minced
  • Rosemary
    2 TBS chopped
  • Lemon
    1
  • Arugula
    5 ounces
  • Beets
    1 lb
  • Mint
    1 TBS chopped
  • Pea Tendrils
    1/2 cup
  • Olive Oil
    1/4 cup
  • Salt & Pepper to taste