LOIN LAMB CHOPS WITH BRAISED ROOT VEGETABLES
An Irish recipe from Rachael Ray. She suggests serving this with colcannon (which I will post separately). If you don't care for lamb chops, you may substitute with pork and it should still work fine.
Provided by Kathy D @LifeIsGoodkd
Categories Other Main Dishes
Number Of Ingredients 8
Steps:
- Preheat a large skillet with a cover over med to med-high heat. Add butter, carrots, rutabaga and onion. Cook the veggies, stirring frequently, for about 5 minutes. Add stock and reduce to a simmer, cover and cook for 15 minutes or until fork tender. Add salt and pepper to taste. Remove from heat and set aside.
- Preheat broiler to high for the lamb, placing the rack 6 to 8 inches from heat source.
- Place chops under broiler for about 5 minutes on each side. Remove and season the chops with salt and pepper on each side and let them rest about 3 to 5 minutes.
- Remove the vegetables with a slotted spoon and put on a platter. Serve the loin chops on top of the veggies. Enjoy!
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