Careme

Instructions

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1. 1.

   Heat the oven to 475°F with a large rimmed sheet pan inside. Pat dry 1 pound lamb loin chops and coat with:

   • 1 tablespoon extra-virgin olive oil
   • 1 1/3 teaspoons fine sea salt
   • 1 teaspoon ground cumin
   • 1 teaspoon ground sumac
   • 1/2 teaspoon Aleppo pepper
   • 1/2 teaspoon ground black pepper
   • 1 garlic clove, finely grated
   • Zest of 1/2 lemon
   • 1 tablespoon lemon juice

   Let the seasoned lamb chops stand for 15 minutes while preparing the vegetables.

2. 2.

   Cut 1 large eggplant into 1-inch wedges, halve 8 ounces tomatoes, and cut 4 ounces Walla Walla sweet onion into thin wedges. Toss with:

   • 2 tablespoons extra-virgin olive oil
   • 1 2/3 teaspoons fine sea salt
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon Aleppo pepper
   • 1/4 teaspoon ground black pepper

   Carefully spread the vegetables over the hot sheet pan and roast for 12 minutes.

3. 3.

   Make the mint yogurt by stirring together:

   • 3/4 cup plain Greek yogurt
   • 1 garlic clove, finely grated
   • Zest of 1/2 lemon
   • 1 tablespoon lemon juice
   • 1 teaspoon honey
   • 1 teaspoon ground sumac
   • 1/3 cup mint leaves, finely chopped
   • 1/4 teaspoon ground black pepper

   Set aside for serving.

4. 4.

   Turn the vegetables and clear space in the center of the pan. Add the seasoned lamb chops and roast for 10 to 14 minutes, turning once halfway through, until the lamb reaches 130°F and the eggplant is deeply browned.

5. 5.

   Transfer the lamb chops to a plate and rest for 7 minutes. If needed, return the vegetables to the oven during the rest so their edges remain caramelized.

6. 6.

   Spoon the mint yogurt onto two plates, arrange the roasted vegetables and lamb chops over it, and finish with 1/6 cup mint leaves and the pan juices.

Want more detail? See the temperature guide.