Pan-Seared Lamb Chops with Farro and Roasted Root Vegetables
Tender lamb chops seared to perfection, served with nutty farro and a medley of roasted root vegetables including carrots, parsnips, and beets
Pan-Seared Lamb Chops with Farro and Roasted Root Vegetables is a dinner recipe ready in about 55 minutes. Each serving has approximately 1048 kcal, 76g protein, 114g carbs, 28g fat. It fits a high-protein diet.
Preheat oven to 200°C (400°F)
Peel and cut carrots, parsnips, and beets into 2-inch chunks
Toss root vegetables with 2 tbsp olive oil, salt, and pepper
Spread on baking sheet and roast for 30-35 minutes until tender and caramelized
Rinse farro and cook in vegetable broth for 25-30 minutes until tender
Pat lamb chops dry and season with salt, pepper, minced garlic, rosemary, and thyme
Heat remaining 2 tbsp olive oil in a cast iron skillet over medium-high heat
Sear lamb chops for 4-5 minutes per side for medium-rare doneness
Rest lamb for 5 minutes before serving
Arrange farro on plate, top with lamb chops, and serve with roasted vegetables