Glazed Lamb Chops with Roasted Vegetables

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This simple lamb chop recipe is a one pan dinner, with roasted squash and other vegetables that roast all together. Simple and delicious.

Glazed Lamb Chops with Roasted Vegetables - This simple lamb chop recipe is a one pan dinner, with roasted squash and other vegetables that roast all together. Simple and delicious.

This is one of the easiest ways to make lamb chops. For the whole meal, all you need is a few simple ingredients, they all roast together and are serve in no time. It is practically effortless.

Lamb chops tend to be very small, so I plan for 2 per person.

To Make these Glazed Lamb Chops with Roasted Vegetables you will need:

  • lamb chops
  • Worcestershire sauce
  • jelly (pomegranate, red wine or blackberry are my favorites)
  • yellow squash
  • red onion
  • red bell pepper
  • yellow or orange bell pepper
  • extra virgin olive oil
  • salt
  • black pepper
  • lemon
  • baking sheet
  • parchment paper
  • mixing bowl
  • sauce pan
  • basting brush
  • meat thermometer

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Glazed Lamb Chops with Roasted Vegetables - This simple lamb chop recipe is a one pan dinner, with roasted squash and other vegetables that roast all together. Simple and delicious.

To begin, preheat your oven to 375ºF.

Line a large baking sheet with parchment paper.

Combine jelly and Worcestershire sauce in a small saucepan and heat over low temperature. Melt the jelly to create a simple glaze. Once they are melted together, turn off the heat.

I recommend using my Easy Pomegranate Jelly. But you could also use Red Wine Jelly, blackberry jelly, or another that you think would go well with lamb.

Meanwhile, slice a red and yellow bell pepper into strips, discarding the stems and seeds.

Cut a red onion into thin strips, discarding the skin.

Slice two yellow squash into disks, about 1/4 inch thick.

Place the sliced vegetables into a mixing bowl and drizzle with the extra virgin olive oil. Add in the salt and pepper.

Cut a lemon into 8 wedges. Squeeze two of the lemon wedges into the bowl, and add in all of the wedges. Toss everything together to coat them well.

prepared veggies in a mixing bowl

Spread the vegetables on your prepared baking sheet.

Arrange the lamb chops on the sheet as well.

vegetables and lamb chops on a baking sheet

Brush the lamb chops with some of the glaze mixture.

brushing lamb chops with glaze on a baking sheet of vegetables

Bake for 20-25 minutes, brushing the chops a second time with glaze, half way through.

What Temperature Do You Cook Lamb Chops to?

The internal temperature for lamb chops is what determines the doneness of the meat, just like any other that you are cooking. You’ll simply test it with a meat thermometer.

For medium rare, you will roast the meat to an internal temperature of 145ºF.

For medium you will go with 160ºF, and for well done you will want 170ºF.

Once the lamb chops are done roasting, let them rest for 3-5 minutes before serving.

Glazed Lamb Chops with Roasted Vegetables - This simple lamb chop recipe is a one pan dinner, with roasted squash and other vegetables that roast all together. Simple and delicious.

Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!

Glazed Lamb Chops with Roasted Vegetables - This simple lamb chop recipe is a one pan dinner, with roasted squash and other vegetables that roast all together. Simple and delicious.

Glazed Lamb Chops with Roasted Vegetables

Constance Smith – A Good Life Farm
This simple lamb chop recipe is a one pan dinner, with roasted squash and other vegetables that roast all together. Simple and delicious.
Be the First to Rate This!
Prep Time 5 mins
Cook Time 20 mins
Course Entrées – Main Dishes, Passover
Cuisine American, Jewish
Servings 4
Calories 704 kcal

Ingredients
  

  • 8 lamb chops, 2 per person
  • 1/4 c Worcestershire sauce
  • 1/4 c jelly, pomegranate, red wine or blackberry preferred
  • 2 whole yellow squash
  • 1 whole red onion
  • 1 whole red bell pepper
  • 1 whole yellow bell pepper, or orange
  • 2 Tb extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 whole lemon

Instructions
 

  • To begin, preheat your oven to 375ºF.
  • Line a large baking sheet with parchment paper. Set it aside for now.
  • Combine the jelly and Worcestershire sauce in a small saucepan and heat over low temperature. Melt the jelly to create a simple glaze. Once they are melted together, turn off the heat.
  • Meanwhile, slice the peppers into strips, discarding the stems and seeds.
  • Cut the onion into thin strips, discarding the skin.
  • Slice the yellow squash into disks, about 1/4 inch thick.
  • Cut the lemon into 8 wedges.
  • Place the sliced vegetables into a mixing bowl and drizzle with the extra virgin olive oil. Add in the salt and pepper.
  • Squeeze two of the lemon wedges into the bowl, and add in allof the wedges. Toss everything together to coat them well.
  • Spread the vegetables on your prepared baking sheet.
  • Arrange the lamb chops on the sheet as well.
  • Brush the lamb chops with some of the glaze mixture.
  • Bake for 20-25 minutes, brushing the chops a second time with glaze, half way through.
  • The internal temperature for lamb chops is what determines the doneness of the meat, just like any other that you are cooking. You’ll simply test it with a meat thermometer. For medium rare, you will roast the meat to an internal temperature of 145ºF. For medium you will go with 160ºF, and for well done you will want 170ºF.
  • Once the lamb chops are done roasting, let them rest for 3-5 minutes before serving.
  • Enjoy!

Nutrition

Calories: 704kcalCarbohydrates: 18gProtein: 84gFat: 31gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 257mgSodium: 721mgPotassium: 1231mgFiber: 1gSugar: 12gVitamin A: 24IUVitamin C: 5mgCalcium: 64mgIron: 9mg

Nutritional information is auto-generated and the accuracy is not guaranteed.

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