Careme

Ingredients

• Simple Truth® Natural Lamb Sirloin Chops

  1 lb 16.99
• Loose Red Beets

  1 lb 1.99
• Baby Rainbow Carrots

  12 ct 2.99
• Organic Yellow Potatoes

  1 lb 1.99
• Simple Truth Organic® Rosemary

  0.5 oz 2.49
• Garlic

  3 cloves 0.69
• Fresh Organic Lemon - Each

  1 each 1.29
• Olive oil

  2 tablespoons
• Dijon mustard

  1 teaspoon
• Kosher salt

  1 teaspoon, plus more to taste
• Black pepper

  3/4 teaspoon

Instructions

1. Preheat the oven to 425°F. Scrub 1 pound loose red beets and trim them, then cut into wedges. If the 12 baby rainbow carrots are thick, halve them lengthwise; leave small ones whole. Halve or quarter the 1 pound organic yellow potatoes into bite-size pieces. Mince 3 garlic cloves. Finely chop 1 teaspoon rosemary leaves from the 0.5-ounce rosemary package. Zest the 1 lemon lightly, then cut it in half.
2. Toss the 1 pound beet wedges with 1 tablespoon olive oil, a pinch of kosher salt, and a pinch of black pepper. Spread them on a sheet pan. On a second section of the pan or a second small pan, toss the 12 baby rainbow carrots and the 1 pound organic yellow potatoes with 1/2 tablespoon olive oil, half of the minced garlic, the chopped 1 teaspoon rosemary, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
3. Roast the beets, carrots, and potatoes for 30 to 35 minutes total, stirring once halfway through. The beets should be tender, the carrots lightly caramelized, and the potatoes browned at the edges.
4. While the vegetables roast, pat the 1 pound lamb sirloin chops dry. Season them with the remaining 1/2 teaspoon kosher salt, the remaining 1/2 teaspoon black pepper, and a little lemon zest from the 1 lemon.
5. Heat a heavy skillet over medium-high heat and add the remaining 1/2 tablespoon olive oil. Sear the 1 pound lamb sirloin chops for 3 to 4 minutes per side for medium-rare to medium, depending on thickness. Add the remaining minced garlic during the last 30 seconds so it perfumes the oil without burning. Transfer the lamb to a plate and rest for 5 minutes.
6. In a bowl, toss the roasted 1 pound organic yellow potatoes with 1 teaspoon Dijon mustard and 1 teaspoon lemon juice from the 1 lemon to make a quick warm potato salad. Taste and add a pinch more salt if needed.
7. Plate by spooning the warm mustard-rosemary potatoes slightly off-center. Fan the roasted beet wedges and rainbow carrots alongside for strong color contrast. Lean the rested lamb sirloin chops against the potatoes and finish with a squeeze of lemon over the lamb just before serving for brightness.