Food Recipes Baby Lamb Chops With Mixed Olive Relish And Roasted Carrots Recipe Quick-cooking lamb chops are always a weeknight dinner savior. By Liz Mervosh Liz Mervosh Elizabeth Mervosh is a product tester and recipe developer for the Meredith Food Studios in Birmingham, Alabama. Highlights: * Went to work at Meredith Food Studios in 2017 * It houses test kitchens for Southern Living, Real Simple, Food & Wine, People, and Health * Went to culinary school at The Culinary Institute of America * Got her start working in restaurants Real Simple's Editorial Guidelines Published on November 18, 2022 Print Share Share Tweet Pin Email Photo: Jennifer Causey Prep Time: 25 mins Total Time: 40 mins Servings: 4 Jump to Nutrition Facts A major perk to this stellar dinner recipe is how quickly lamb chops cook. They need just two minutes per side! The key to getting a gorgeous browned crust on your chops is to preheat a heavy-bottomed or cast iron skillet well. Cast iron is best, thanks to its excellent heat retention properties. The finishing touch is a stir-together briny, bright, and herby relish. Serve the chops with rice or couscous to soak up the relish and round out your meal. Shopping tip: a frenched rack of lamb means the fat and meat is removed from the bones to make a prettier presentation. It's usually easy to find frenched lamb at the supermarket, but you can always ask your butcher to do it for you if you don't spot them. Ingredients 1 1/2 lb. carrots, scrubbed 1/4 cup plus 2 tablespoons olive oil, divided 1 teaspoon kosher salt, divided 2 3/4 to 1 lb. frenched racks of lamb, cut into individual chops 2/3 cup mixed green and kalamata olives, pitted and finely chopped 2 tablespoons drained nonpareil capers 2 teaspoons lemon zest 2 teaspoons fresh lemon juice (from 1 lemon) 1 1/2 teaspoons red wine vinegar 1 teaspoon finely chopped fresh rosemary, plus more for garnish 1/8 teaspoon cayenne Directions Preheat oven to 450°F. Halve any large carrots lengthwise so all are a similar width. Toss carrots with 1 tablespoon oil and 1/4 teaspoon salt on a large baking sheet; spread in a single layer. Roast, stirring once, until browned and tender, 20 to 30 minutes. Meanwhile, heat a large skillet over medium-high until very hot. Coat lamb chops with 1 tablespoon oil and remaining 3/4 teaspoon salt. Add chops to hot skillet in batches. Cook until browned and a thermometer inserted in thickest part reads 125°F for medium-rare (or until desired doneness), about 2 minutes per side. Transfer to a cutting board and let rest for 5 minutes. Stir together olives, capers, lemon zest and juice, vinegar, rosemary, cayenne, and remaining 1/4 cup oil in a bowl. Serve lamb chops and carrots topped with olive mixture. Print Nutrition Facts (per serving) 596 Calories 51g Fat 16g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 596 % Daily Value * Total Fat 51g 66% Saturated Fat 16g 81% Cholesterol 72mg 24% Sodium 727mg 32% Total Carbohydrate 16g 6% Dietary Fiber 6g 21% Total Sugars 6g Protein 19g Vitamin C 8mg 41% Calcium 86mg 7% Iron 3mg 16% Potassium 681mg 14% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.