Careme

Ingredients

• Simple Truth® Natural Rack of Lamb (4 rib), Frenched or chops cut from rack 1 lb (about 4 ribs/chops) $9.99 sale (was $23.99) per 1 lb
• Simple Truth Organic® Fuji Apples – 2 lb bag 1 apple, thinly sliced $3.99 sale
• Organic Yukon Gold Potatoes (or any Yukon golds) 12 oz, cut into 1-inch chunks $3.99 (3 lb bag)
• Organic carrots (bunch or bag) 10–12 oz, cut into sticks $2.50 (bunch) or $2.99 (2 lb bag)
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced $1.99
• Sweet or yellow onion 1/4 small, finely chopped (if using from pantry/other list)
• Olive oil 2 tbsp
• Black pepper 1–2 tsp, coarsely ground
• Kosher salt to taste
• Fresh rosemary or thyme (optional) 1 tsp chopped or 1–2 sprigs
• Dijon mustard (optional) 1 tsp
• Apple cider vinegar or lemon juice 2 tsp
• Chicken or beef broth (or water) 1/2 cup
• Butter (optional) 1 tbsp

Instructions

1. Prep: Heat oven to 425°F. Pat lamb dry. Cut rack into 4 chops if not already. Season lamb generously with salt and lots of cracked black pepper (and rosemary/thyme if using).
2. Prep: On a sheet pan, toss potatoes and carrots with olive oil, salt, and half the minced garlic. Spread in a single layer.
3. Oven: Roast vegetables 25–35 minutes, tossing once, until potatoes are tender and browned and carrots are caramelized.
4. Stove: When veggies have ~12 minutes left, heat a skillet (cast iron ideal) over medium-high. Add a small drizzle of oil. Sear lamb chops 2–3 minutes per side for medium-rare (add 1–2 minutes per side for medium). Transfer chops to a plate to rest.
5. Stove (pan sauce): Lower heat to medium. Add onion and remaining garlic to the same skillet; cook 1 minute. Add sliced apple and a pinch of salt; cook 2–3 minutes until lightly softened.
6. Stove: Stir in Dijon (optional), then add broth and vinegar/lemon. Scrape up browned bits and simmer 3–5 minutes until slightly syrupy. Off heat, swirl in butter if using.
7. Serve: Plate roasted carrots and potatoes. Top with lamb chops and spoon apple pan sauce over.