Rosemary-Lamb Chops with Spring Vegetables
Tender lamb chops roasted with asparagus, carrots, and tomatoes, finished with a rosemary balsamic glaze. This Mediterranean recipe, ready in about 40 minutes, pairs lamb loin chops, olive oil, dried rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
- 4 (1 inch thick) lamb loin chops
- 1 tbsp olive oil
- 1 tsp dried rosemary
- 1/2 tsp garlic powder
- 1 cup asparagus
- 1 cup baby carrots
- 1/2 cup cherry tomatoes
- 1 tbsp balsamic vinegar
- 1 tbsp honey
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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 425°F. Pat lamb chops dry and rub with 1 tbsp olive oil, then season with 1 tsp dried rosemary, 1/2 tsp garlic powder, salt, and pepper.
- Step 2: Arrange 1 cup asparagus, 1 cup halved baby carrots, and 1/2 cup cherry tomatoes in a single layer on a baking sheet. Drizzle with 1 tbsp balsamic vinegar and 1 tbsp honey, then toss to coat.
- Step 3: Place lamb chops on the baking sheet with vegetables, leaving space between each. Roast for 15 minutes, then add lamb chops and roast for an additional 12-15 minutes until lamb reaches 145°F internal temperature, turning once halfway through.
