Herb-Roasted Lamb Chops with Root Vegetables

Paired with Knights Valley Cabernet 

Prep Time: 20 mins | Cook Time: 35 mins | Serving Size: 4 Skewers

This dish captures the essence of a rustic fall feast—succulent lamb chops infused with garlic, rosemary, and thyme, paired with caramelized root vegetables straight from the oven. The result is savory, herb-forward, and beautifully hearty. The Knights Valley Cabernet’s dark fruit and subtle oak notes complement the roasted flavors perfectly, elevating this homey dish into something truly memorable. It’s the kind of meal that fills the kitchen with irresistible aromas and brings everyone to the table.

Ingredients

For the Lamb

• 8 lamb chops (about 1 inch thick)
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp coarse salt
• ½ tsp black pepper

For the Vegetables

• 4 carrots, peeled and cut into batons
• 3 parsnips, peeled and cut into batons
• 2 medium beets, peeled and cut into wedges
• 2 tbsp olive oil
• Salt & pepper to taste
• Fresh thyme sprigs

Instructions

1. Marinate the lamb: In a small bowl, mix olive oil, garlic, rosemary, thyme, salt, and pepper. Rub over the lamb chops and let marinate at least 1 hour (or overnight in the fridge).
2.  Roast the vegetables: Preheat oven to 400°F (200°C). Toss carrots, parsnips, and beets with olive oil, salt, pepper, and thyme. Spread on a baking sheet and roast for 30–35 minutes, until tender and caramelized.
3. Cook the lamb: Heat a cast-iron skillet or grill pan over medium-high heat. Sear lamb chops 3–4 minutes per side for medium-rare, or until desired doneness. Rest for 5 minutes before serving.

Serve: Arrange roasted vegetables on a platter, top with lamb chops, and garnish with fresh rosemary sprigs.