Pan-Seared Lamb Sirloin Chops with Rosemary-Garlic Jus and Roasted Beets & Carrots
Fast, elegant lamb: pan-seared sirloin chops with a quick rosemary-garlic pan jus, served over roasted beets and carrots (both very WA-early-spring friendly).
Back to full listIngredients
- Simple Truth® Natural Lamb Sirloin Chops ~1 lb (2 chops) $16.99–17.49/lb
- Loose Red Beets (or Love Beets cooked) ~3/4 lb, peeled and wedged $1.99/lb (or $3.49 cooked)
- Carrots 2 medium, cut into sticks $1.29/lb
- Garlic (bulb) 2 cloves, smashed $0.69
- Simple Truth Organic® Rosemary 1–2 tsp chopped (or 1 sprig) $2.49
- Dusted Valley Vineyards Boomtown Syrah 1 × 750 ml $14.99
Instructions
- Oven: Heat oven to 425°F. Toss beet wedges and carrot sticks with 1 Tbsp oil, 1/2 tsp salt, and pepper. Roast 30–35 minutes, flipping once, until tender and caramelized.
- Stove (lamb): When veggies have ~10 minutes left, heat a skillet over medium-high with 1 tsp oil. Pat lamb chops dry; season well with salt/pepper.
- Sear: Sear chops 3–4 minutes per side (depending on thickness) for medium-rare to medium (130–140°F). Transfer to a plate to rest.
- Pan jus: Lower heat to medium. Add smashed garlic and rosemary to the skillet for 30 seconds. Add 1/4 cup water and scrape browned bits into a quick jus; simmer 1 minute. (Optional pantry add-in: 1 tsp Dijon or a squeeze of lemon if you have it.)
- Serve: Plate roasted beets and carrots, top with lamb, and spoon rosemary-garlic jus over the chops.
Cook time: 45 minutes
Estimated cost: $20–28
Health notes: Estimated per serving: ~700–900 calories depending on chop size and oil. Beets and carrots add fiber and micronutrients; keep pan sauce as a light jus (not buttery) to reduce calories.
Drink pairing: Herby lamb loves structured but not overly heavy reds. Great matches: Syrah, Bordeaux-style blend.
Wine picks:
- Dusted Valley Vineyards Boomtown Syrah $14.99 1 × 750 ml
- Airfield Estates Yakima Valley Syrah $17.99 1 × 750 ml
Why it works: With pan-seared lamb sirloin chops, rosemary-garlic jus, and roasted beets & carrots, Syrah is a top match: its peppery, savory character mirrors rosemary and seared lamb, while dark-fruit richness stands up to the lamb’s depth and the earthy sweetness of beets. A Washington Syrah keeps the pairing local and typically shows balanced acidity—helpful with the jus. For a dinner for 2, one 750 ml bottle is the right size. Given lamb’s “date-night” feel (and the richness of the dish), a mid-tier WA Syrah is an appropriate splurge without going overboard.