As the weather starts to warm up each Spring, fresh herbs, baby carrots, and other fresh produce start to make more frequent appearances on the menu. Lamb is the protein of the season, and is paired beautifully with rosemary and carrots in this Rosemary Lamb Loin Chops with Roasted Carrots recipe. This Paleo lamb recipe utilizes fresh rosemary, which holds up nicely to the hearty lamb loin. The sweet and tender carrots become extra flavorful when first seared and then roasted. For more delicious Paleo lamb recipes (and hundreds of other FREE Paleo recipes), please visit our Paleo Plan recipe center!
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Rosemary Lamb Loin Chops with Roasted Carrots
Total Time: 30 minutes
Cook Time: 30 minutes
saturated fat 9g
- 4 piece(s) lamb chop(s)
- 3 tablespoon(s) olive oil
- 2 tablespoon(s) rosemary, fresh
- 1 pound(s) carrots, baby
- 1/8 teaspoon(s) sea salt to taste
- 1/8 teaspoon(s) black pepper to taste
- Preheat oven to 400 F.
- Season the lamb chops liberally with salt and pepper. Heat a large, ovenproof skillet over medium high heat and add the oil. Add the rosemary sprigs, and cook for 2-3 minutes to flavor the oil. Remove with tongs and set aside.
- Add the lamb chops to the pan and sear until well browned on both sides. Nestle the carrots around the lamb and cook until lightly browned. Turn off heat and transfer the pan to the oven.
- Cook until the lamb is medium rare, about 130 degrees F on a meat thermometer, and the carrots are browned. Let rest for 10 minutes before serving. Sprinkle with the reserved rosemary.