Baby Lamb Chops With Mixed Olive Relish And Roasted Carrots Recipe

Quick-cooking lamb chops are always a weeknight dinner savior.

Baby Lamb Chops With Mixed Olive Relish And Roasted Carrots

Jennifer Causey

Prep Time:
25 mins
Total Time:
40 mins

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. This recipe is perfect for a weeknight or an easy Easter dinner. 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.


  • 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


  1. 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.

  2. 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.

  3. Stir together olives, capers, lemon zest and juice, vinegar, rosemary, cayenne, and remaining 1/4 cup oil in a bowl.

  4. Serve lamb chops and carrots topped with olive mixture.

Nutrition Facts (per serving)

596 Calories
51g Fat
16g Carbs
19g Protein
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.

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