Lamb Chops with Vegetables
INGREDIENTS (4 Servings)
- 4 loin lamb chops, 8 to 10 oz. each
- 2 tbsp basil leaves, chopped
- 2 tbsp flat-leaf parsley, chopped
- 2 tsp tarragon, chopped
- 5 tbsp extra-virgin olive oil
- 3 garlic cloves, minced
- ground black pepper, to taste
- sea salt, to taste
- 2 cups water
- 2 carrots, cut into 2-inch matchsticks
- 1 large turnip, peeled and chopped
- 3 tbsp very finely chopped shallots
- ½ cup dry French vermouth
- 1 cup chicken stock or canned low-sodium broth
- 8 cherry tomatoes, halved
In a large shallow dish, mix 1 tablespoon of basil, 1 tablespoon of parsley, 1 teaspoon of the tarragon, 1 tablespoon of the olive oil and 1 minced garlic clove.
Rub the herb mixture all over the lamb chops and season them generously with salt and pepper.
Let the lamb chops stand at room temperature for at least 30 minutes and up to 2 hours.
In the meantime…
Preheat the oven to 425°.
In a large skillet, bring the 2 cups of water to a boil.
Add the carrots and a pinch of salt and cover.
Simmer the carrots over low heat for 4 minutes.
Add the turnip, cover and cook until both vegetables are tender, about 8 minutes.
Drain the vegetables and transfer them to a plate.
Return the skillet to low heat. When hot, add 2 tablespoons of the olive oil, the shallots, and the remaining 2 garlic cloves and cook, stirring, until fragrant, about 3 minutes.
Add the carrots and turnip, cover and remove the vegetables from the heat.
In a large ovenproof skillet, heat the remaining 2 tablespoons of olive oil until shimmering.
Add the lamb chops and cook them over moderately high heat until browned on the bottom, about 3 minutes.
Turn the lamb chops over and roast them in the oven for about 8 minutes for medium-rare.
Transfer the lamb chops to a plate, cover with foil and keep warm.
Discard the fat from the skillet and set it over moderately high heat.
Add the vermouth and cook until almost evaporated, about 3 minutes.
Add the chicken stock and boil until reduced to 3/4 cup, about 3 minutes.
Add any accumulated lamb juices and pour the liquid over the reserved vegetables.
Stir in the cherry tomatoes and simmer until hot.
Stir in the remaining basil, parsley, and chopped tarragon. Season with salt and pepper.
Spoon the vegetables into shallow bowls and top each plate with a lamb chop and serve the Lamb Chops with Vegetables at once.