Bart's Recipes
Preheat the oven to 200 degrees Celsius. Cut the two carrots and two parsnips into even strips and spread them over a baking sheet. Finely chop the fresh rosemary and press the two cloves of garlic. Mix the garlic and rosemary with the tablespoon of olive oil, some pepper, and salt. Rub the three organic lamb chops firmly on both sides with this herb mixture and let the meat rest for a moment so the flavors can infuse.
Slide the baking sheet with the carrots and parsnips into the oven and roast the vegetables for 25 minutes until golden brown and tender. Clean the green beans and steam this handful of beans for about 5 minutes until tender-crisp. Toward the end of the oven time, heat a grill pan over high heat. Grill the lamb chops for 3 to 4 minutes per side, so they get a nice grill mark but stay pink inside.
Remove the meat from the pan and let it rest briefly to retain the meat juices. At the same time, take the roasted carrots and parsnips out of the oven. Transfer the warm roasted vegetables and steamed green beans to the plates. Place the lamb chops directly beside them and serve the meal immediately.
