INGREDIENTS:
– 1 rack of lamb, frenched
– 1 lb. baby potatoes
– 4 cups of broccoli florets
– 1 tsp. granulated garlic (or 4 garlic cloves, minced)
– dried or fresh thyme
– olive oil
– kosher salt
– freshly ground black pepper
METHOD:
1. Preheat the oven to 400˚F and on a sheet pan lined with aluminum foil, drizzle the potatoes with olive oil and season with salt, pepper and 1/2 tsp. granulated garlic. Put into oven to start roasting.
2. Divide the rack of lamb into individual lamb chops. Arrange your lamb chops on a sheet pan lined with aluminum foil and season with salt, pepper and thyme on both sides.
3. When the potatoes have roasted for about 15 minutes, turn the oven on to broil and remove the pan of potatoes.
4. Add the broccoli to the pan and season the broccoli with the remaining ½ tsp of granulated garlic, salt and pepper. Place the pan back in to the oven.
5. Broil the lamb chops 5 minutes per side, 10 minutes in total. Let the meat rest for about 10 minutes.
6. The potatoes and broccoli should be done at the same time as the lamb chops. If not, continue baking while the lamb is resting and check every 2 minutes. You want a knife to slide easily into the potato and the broccoli to be crisp tender.
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