Careme

Ingredients

• Simple Truth® Natural Lamb Loin Chops 1 lb (about 4 small chops) $13.49 sale (1 lb)
• Organic Butternut Squash 1 lb, peeled and cut into 1-inch cubes $1.99/lb
• Simple Truth Organic® Whole Carrots Bag 3/4 lb carrots, cut into 1-inch chunks $3.29 (2 lb)
• Organic Garlic (or Simple Truth Organic® Garlic Bulbs) 3 cloves, minced $6.99/lb or $2.79/3 ct
• Fresh lemon (not listed) 1/2 lemon, zested and juiced —
• Rosemary (dried is fine) 1 1/2 tsp chopped fresh OR 3/4 tsp dried —
• Olive oil (pantry) 2 tbsp, divided —
• Salt & black pepper (pantry) to taste —
• Optional: Dijon mustard (pantry) 1 tsp —
• Optional: dry red wine or broth (pantry) 1/3 cup —
• Butter (pantry) 1 tbsp (optional, for sauce) —

Instructions

1. Heat oven to 425°F. Prep a sheet pan with parchment (optional).
2. Prep vegetables: peel and cube 1 lb butternut squash into 1-inch pieces; cut 3/4 lb carrots into 1-inch chunks. Toss squash + carrots with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread out on the sheet pan.
3. Roast vegetables at 425°F until browned and tender, 25–35 minutes, tossing once halfway through.
4. Prep lamb: pat dry 1 lb lamb loin chops. Season both sides with 1 tsp salt total and 1/2 tsp pepper. Mix 2 minced garlic cloves with 1 tsp chopped rosemary (or 1/2 tsp dried) and rub onto the chops.
5. Sear lamb (stove): heat a large skillet over medium-high heat and add 1 tbsp olive oil. Sear lamb chops 2–3 minutes per side for medium-rare to medium (cook in batches if needed). Transfer chops to a plate to rest.
6. Make quick pan sauce: lower heat to medium. Add remaining 1 minced garlic clove and cook 15 seconds. Add 1/3 cup red wine or broth, scraping up browned bits. Simmer 2–3 minutes. Stir in 1 tsp Dijon (optional) and 1 tbsp butter (optional) until glossy. Finish with lemon zest + 1–2 tsp lemon juice and a pinch of rosemary.
7. Serve: divide roasted butternut + carrots between 2 plates. Top each plate with 2 lamb chops and spoon pan sauce over.