Lamb chops take beautifully to a hot oven, and roasted carrots caramelize into something almost sweet enough to pass for dessert, the same caramelizing trick used in our Rosemary Roasted Chicken with Sweet Potato and Green Beans. A scattering of fresh mint at the end wakes the whole plate up without adding a single spice jar to the mix.
Ingredients
- 4 lamb loin chops
- 2 tbsp olive oil, divided
- 1 lb carrots, halved lengthwise
- 1 tsp fine sea salt, divided
- 2 tbsp fresh mint, chopped
- 1 lemon, cut into wedges
Instructions
- Preheat oven to 425°F (220°C).
- Toss carrots with 1 tbsp olive oil and half the salt on a sheet pan. Roast for 12 minutes.
- Meanwhile, rub lamb chops with remaining olive oil and salt.
- Push carrots to one side and add lamb chops to the pan. Roast 10-12 minutes more, until lamb reaches your preferred doneness and carrots are caramelized.
- Let lamb rest 5 minutes, then scatter fresh mint over everything and serve with lemon wedges.
Nutrition Facts (per serving)
| Calories | 460 |
| Total fat | 32g |
| Total carbohydrates | 14g |
| Dietary fiber | 4g |
| Protein | 30g |
| Sodium | 590mg |
Why This Is Good for Your Gut
Lamb is naturally rich in zinc, a mineral central to gut lining repair and immune signaling in the gut. This lines up with the ingredient-minimal approach in our Autoimmune Protocol Diet guide. Carrots contribute beta-carotene and pectin, a soluble fiber that ferments slowly and gently rather than causing the rapid gas production that harsher fibers can trigger.
Lamb chops go from fridge to plate in well under 40 minutes, which makes this an easy one for a weeknight that still feels special, much like the speed of our Herb-Roasted Chicken with Bok Choy.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
