Baby Lamb Chops With Mixed Olive Relish And Roasted Carrots Recipe

A major perk to this stellar dinner recipe is how quickly lamb chops cook. They need just two minutes per side! The key to getting a gorgeous browned crust on your chops is to preheat a heavy-bottomed or cast iron skillet well. Cast iron is best, thanks to its excellent heat retention properties. The finishing touch is a stir-together briny, bright, and herby relish. Serve the chops with rice or couscous to soak up the relish and round out your meal. Shopping tip: a frenched rack of lamb means the fat and meat is removed from the bones to make a prettier presentation. It’s usually easy to find frenched lamb at the supermarket, but you can always ask your butcher to do it for you if you don’t spot them.

Ingredients

• 1 1/2 lb. carrots, scrubbed
  
• 1/4 cup plus 2 tablespoons olive oil, divided
  
• 1 teaspoon kosher salt, divided
• 2 3/4 to 1 lb. frenched racks of lamb, cut into individual chops
  
• 2/3 cup mixed green and kalamata olives, pitted and finely chopped
  
• 2 tablespoons drained nonpareil capers
  
• 2 teaspoons lemon zest
  
• 2 teaspoons fresh lemon juice (from 1 lemon)
  
• 1 1/2 teaspoons red wine vinegar
• 1 teaspoon finely chopped fresh rosemary, plus more for garnish
  
• 1/8 teaspoon cayenne

Directions

1. Preheat oven to 450°F. Halve any large carrots lengthwise so all are a similar width. Toss carrots with 1 tablespoon oil and 1/4 teaspoon salt on a large baking sheet; spread in a single layer. Roast, stirring once, until browned and tender, 20 to 30 minutes.
   
2. Meanwhile, heat a large skillet over medium-high until very hot. Coat lamb chops with 1 tablespoon oil and remaining 3/4 teaspoon salt. Add chops to hot skillet in batches. Cook until browned and a thermometer inserted in thickest part reads 125°F for medium-rare (or until desired doneness), about 2 minutes per side. Transfer to a cutting board and let rest for 5 minutes.
   
3. Stir together olives, capers, lemon zest and juice, vinegar, rosemary, cayenne, and remaining 1/4 cup oil in a bowl.
   
4. Serve lamb chops and carrots topped with olive mixture.
   

Nutrition Facts (per serving)