Lamb Chops with Roasted Beets and Celery Root
Tender lamb chops pan-seared to perfection, served alongside sweet roasted beets and earthy celery root, seasoned with herbs.
Ingredients
- Olive Oil18 ml
- Salt2 g
- Pepper1 g
- Lamb Chops380 g
- Beets200 g
- Celery Root200 g
- Thyme2 g
Instructions
- 1Step 1
Preheat your oven to 200°C. Peel and chop 200 g of beets and 200 g of celery root into roughly 2 cm cubes.
- 2Step 2
In a medium bowl, toss the chopped beets and celery root with 10 ml of olive oil, 1 g of salt, and 0.5 g of pepper.
- 3Step 3
Spread the vegetables in a single layer on a baking tray. Roast for 30-35 minutes, or until tender and slightly caramelized, flipping halfway through.
- 4Step 4
Pat the 380 g lamb chops dry. Season generously on both sides with 1 g of salt, 0.5 g of pepper, and 2 g of thyme leaves.
- 5Step 5
Heat the remaining 8 ml of olive oil in a heavy pan or cast-iron skillet over medium-high heat for 2 minutes.
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