Careme

Ingredients

• Simple Truth® Natural Lamb Loin Chops 2 loin chops (about 12–16 oz total) $13.49 sale (reg $15.99) / 1 lb
• Brussels Sprouts 12–16 oz, trimmed/halved $3.99 / 1 lb (or Kroger® Brussels Sprouts Halves $3.99 / 12 oz)
• Simple Truth Organic® Fuji Apples – 2 Pound Bag 1 apple, cored and thinly sliced $4.99 / 2 lb
• Sweet onion (from bag) 1/2 small onion, thinly sliced $5.49 / 3 lb bag (Private Selection® Peruvian Gold Sweet Onion)
• Garlic (optional) 1 clove, minced $6.99 / 1 lb (Organic Garlic)
• Olive oil 2–3 tbsp, divided
• Dijon mustard 1 tsp
• Apple cider vinegar or lemon juice 1–2 tsp
• Chicken stock or water 1/3 cup
• Butter (optional) 1 tsp
• Salt & black pepper to taste
• Dried thyme or rosemary (or fresh if you have) 1/2 tsp

Instructions

1. Prep: Heat oven to 425°F. Halve Brussels sprouts (or open the bag of halves). Pat lamb chops very dry; season both sides generously with salt, pepper, and thyme/rosemary.
2. Roast the Brussels sprouts: Toss sprouts with 1–1 1/2 tbsp olive oil, salt, and pepper. Spread cut-side down on a sheet pan and roast 18–25 minutes until deeply browned and tender, flipping once if you want extra-even color.
3. Sear the lamb: When the sprouts go in, heat a skillet (cast iron if you have it) on medium-high with 1 tbsp olive oil. Sear lamb chops 3–4 minutes per side for medium-rare to medium (adjust for thickness). Transfer chops to a plate to rest.
4. Build the wintery pan sauce: Lower heat to medium. In the same skillet add onion (and garlic if using). Cook 2–3 minutes to soften. Add sliced apple and a pinch of salt; cook 2–3 minutes until just starting to soften.
5. Finish sauce: Stir in Dijon, stock/water, and vinegar/lemon. Scrape up browned bits; simmer 2–4 minutes until lightly syrupy. Swirl in butter if using; taste and adjust salt/pepper.
6. Serve: Plate lamb chops, spoon apple-pan sauce over top, and serve with the roasted Brussels sprouts.