Ingredients
The following ingredients have 4 Servings
- 2 pounds baby potatoes (skin on)
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons fresh thyme leaves
- 1 tablespoon olive oil
- 2 cloves garlic
- 5 cups broccoli rabe (stems removed)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1 cup baby tomatoes
- 1 clove garlic
- 1 teaspoon olive oil
- pinch salt
- 2 pounds lamb chops (trimmed)
- 1 teaspoon salt
- 1 1/2 teaspoons pepper
- 1/2 teaspoon allspice
- 1 teaspoon garlic powder
- 1 tablespoon thyme leaves
- 1 teaspoon olive oil
- 2 Tablespoons Butter
- 2 Tablespoons fresh herbs (any, minced)
Instruction
- Preheat the Oven to 420 degreesF. Mix all ingredients for the potatoes and place them in a single layer on a parchment lined baking sheet. Roast the potatoes for 30 minutes until tender.
- Preheat a non stick skillet over medium high heat and add in the olive oil and garlic, sauté for minute then add in the broccolini and toss for 3 minutes.
- Remove the broccoli rabe and repeat the same with the tomatoes. Wipe up the skillet.
- Season the lamb chops with all ingredients except the oil. Add the olive oil in to the skillet and preheat the skillet over high heat.
- Start searing the lamb chops for 5 minutes, lower the heat to medium and flip the chops. Keep cooking the lamb chops for an extra 5-8 minutes depending on how well you prefer the chops to be.
- Make the Butter my mixing in the herbs.
- Assemble the platter by arranging the potatoes, broccoli rabe, tomatoes and lamb. Drizzle the butter over the platter and arrange some lemon slices for serving.
- Enjoy