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Rosemary Lamb Chops with Roasted Turnips

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Ingredients

 For the lamb chops:

  • 4 lamb chops about 1 inch thick
  • 1 tbsp fresh rosemary finely chopped (or 1 tsp dried)
  • 2 garlic cloves minced
  • 1 tbsp extra virgin olive oil
  • Sea salt and freshly ground black pepper

For the roasted turnips:

  • 3 medium turnips peeled and cubed
  • 1 tbsp olive oil or melted duck fat
  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder or minced fresh garlic
  • Optional: 1 tsp chopped rosemary or thyme for added depth

Instructions

  • Prepare the turnips: Preheat your oven to 400°F (200°C). Toss cubed turnips with olive oil, salt, garlic, and herbs. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.
  • Season the lamb: Rub the lamb chops with olive oil, garlic, rosemary, salt, and pepper. Let them sit at room temperature while the turnips roast.
  • Cook the lamb: Heat a cast iron or heavy skillet over medium-high heat. Sear the lamb chops for 3–4 minutes per side for medium-rare (or longer if desired). Let them rest for 5 minutes before serving.
  • Serve: Plate the lamb chops alongside the roasted turnips. Drizzle with any pan juices and garnish with extra rosemary if desired.