🍽️ Roast Lamb with Brussels Sprouts and Potatoes

Name: Roast Lamb with Brussels Sprouts and Potatoes
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g Brussels sprouts; 400 g small red onions; 400 g small waxy potatoes; 400 g baby carrots; 8 sprigs thyme; 6 tbsp olive oil; salt; pepper; 1400 g lamb loin chops (4 lamb loin chops; ready for cooking)

518 kcal · 30 min · 4 servings

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Ingredients

500 g Brussels sprouts
400 g small red onions
400 g small waxy potatoes
400 g baby carrots
8 sprigs thyme
6 tbsp olive oil
salt
pepper
1400 g lamb loin chops (4 lamb loin chops; ready for cooking)

Instructions

1. Wash the Brussels sprouts thoroughly. Remove any wilted outer leaves. Cut a small cross into the bottom of the stem. Peel the onions. Wash the potatoes. Cut them into wedges. Peel the carrots and trim the ends.
2. Divide the prepared vegetables evenly among four ovenproof dishes. Add thyme. Drizzle everything with four tablespoons of olive oil. Season with salt and pepper. Preheat the oven to 200 degrees (180 degrees for fan-assisted or gas mark 3). Bake the vegetables for about 10 minutes.
3. Rinse the lamb racks under cold water. Pat them dry with a kitchen towel. Season the meat with salt and pepper. Heat the remaining oil in a pan. Sear the lamb racks on all sides over high heat for 3 to 4 minutes.
4. Place the seared lamb racks on top of the vegetables in the dishes. Put the dishes back into the oven. Roast the meat at 140 degrees for another 20 to 25 minutes until it is pink inside. Turn the vegetables and meat occasionally to ensure even cooking.

Nutrition per serving

kcal: 518
Protein: 46 g · Fett/Fat: 22 g · Carbs: 32 g