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