Herb-Roasted Lamb Chops with Honey-Glazed Carrots
Tender lamb chops infused with rosemary and garlic, served with sweet-and-savory honey-glazed carrots for a festive Easter main course. This Mediterranean recipe, ready in about 60 minutes, pairs lamb chops, fresh rosemary, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 (6-ounce) lamb chops
- 2 tbsp, chopped fresh rosemary
- 4 cloves, minced garlic
- 2 tbsp olive oil
- 3 tbsp honey
- 1 lb, peeled and cut into 1-inch sticks carrots
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 400°F (200°C). In a bowl, mix rosemary, garlic, 1 tbsp olive oil, salt, and pepper. Rub mixture onto lamb chops.
- Step 2: Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear chops 2-3 minutes per side until browned. Transfer to oven and roast 12-15 minutes for medium doneness.
- Step 3: For carrots: melt butter in a separate skillet. Add carrots, 2 tbsp honey, and 1 tbsp water. Simmer 10 minutes until tender, stirring occasionally. Remove from heat and let glaze thicken.
- Step 4: Serve chops with carrots, drizzling remaining honey over the dish.
