Herb Roasted Lamb Chops

We don't quit. We make easy weeknight meals.

They call January 15th “Quitter’s Day.”

The day that folks abandon the apps to track new success habits. The day that most people have relinquished all hope of establishing those new, healthy patterns we so earnestly and devotedly pledged to execute a mere fifteen days ago.

Frankly, I don’t appreciate the cynicism of this label.

Yet, deep down in my chewy heart center, I hope that the threat of being called a quitter might give you a rebellious knee-jerk reaction that keeps you from quitting. Just to stick it to the man!

Let’s prove the naysayers wrong.

Let’s stay the course.

Let’s get some really easy weeknight meal recipes in the hopper so that you’re not even close to being tempted to quit.

You’ve made it here, now let’s get there. And by “there,” I mean your preferred goal, which I hope is a full 30-60 days without sugars and grains. And you can’t get to that goal if you bail halfway through the trip.

XOXO

Anna

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Herb Coated Lamb Chops, Photo by Me: Anna Vocino

Herb Roasted Lamb Chops

Download printable version here.

This week’s substack is short for a reason, my little lamb chops. We are back in the thick of work life balance (what’s that), and here’s a trusty, easy recipe from my first Eat Happy cookbook that often gets overlooked.

If you need to sub a protein for lamb, you can use sirloin steaks, flank steaks, skirt steaks, or even rib eyes, just keep an eye on the cooktime so as not to over cook anything.

Here’s a brand new video I made to show you the process. Full recipe below the video.

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HERB ROASTED LAMB CHOPS

(Serves 4–6)

INGREDIENTS:

• 2 pounds lamb loin chops

• Salt and pepper

• 1 tablespoon minced fresh rosemary

• 4 garlic cloves, minced

• 1 teaspoon fresh thyme leaves

• 1/2 teaspoon dried oregano

• 2 tablespoons olive oil

INSTRUCTIONS:

Preheat oven to 400 degrees.

Place chops in a foil-lined or parchment-lined baking dish. Generously salt and pepper both sides of each chop. Combine rosemary, garlic, thyme, oregano, and olive oil in a small mixing bowl to make a paste. Rub each side of each chop with the paste.

Heat up a sauté pan to medium high heat. Add chops and brown 1-2 minutes per side. Return chops to baking dish, scraping any remnants of herbs from the sauté pan and pouring over the lamb chops.

Bake in oven 20–25 minutes for medium rare to medium doneness. Serve!