Tender lamb chops coated in a flavorful herb crust and served alongside perfectly roasted vegetables for an easy yet elegant meal.

Scale

8 lamb loin chops

2 tablespoons olive oil

2 cloves garlic, minced

1 tablespoon fresh rosemary, finely chopped

1 tablespoon fresh thyme leaves

2 tablespoons fresh parsley, chopped

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 tablespoon Dijon mustard

2 cups baby potatoes, halved

2 carrots, sliced

1 zucchini, sliced

1 red bell pepper, chopped

1 red onion, cut into wedges

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried Italian seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper

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Preheat oven to 425°F (220°C).
Place potatoes, carrots, zucchini, bell pepper, and onion on a large baking sheet. Drizzle with olive oil and season with garlic powder, Italian seasoning, salt, and pepper. Toss to coat evenly.
Roast vegetables for 15 minutes.
Meanwhile, combine olive oil, garlic, rosemary, thyme, parsley, salt, pepper, and Dijon mustard in a small bowl.
Pat the lamb chops dry with paper towels, then coat each chop with the herb mixture.
Heat a cast-iron skillet over medium-high heat. Sear lamb chops for 2–3 minutes per side until a golden crust forms.
Transfer the lamb chops to the oven alongside the vegetables.
Cook for an additional 8–12 minutes, depending on desired doneness:
1. Medium Rare: 135°F
2. Medium: 145°F
3. Medium Well: 150°F
Remove from the oven and allow the lamb chops to rest for 10 minutes before serving.
Serve warm with roasted vegetables.

Fresh herbs provide the best flavor, but dried herbs can be substituted if necessary.
Use a meat thermometer for the most accurate results.
Allowing the lamb to rest helps retain juices and improves tenderness.
Season vegetables generously for maximum flavor.