Grilled Lamb Chops with Roasted Carrots and Arugula

Preheat the oven to 220°C. Cut carrots into even sticks, toss with olive oil, salt, and pepper, and spread them in a single layer on a baking sheet. Ensure they don’t overlap for even roasting.

Place the tray of carrots in the preheated oven at 220°C. Roast for 25-30 minutes, turning halfway, until tender and edges are golden and caramelized.

Pat the lamb chops dry with paper towels to ensure a good sear. Season both sides with dried rosemary, salt, and pepper, pressing the seasoning into the meat for maximum flavor.

Heat a grill pan or heavy skillet over high heat until very hot, about 2 minutes. Place the lamb chops on the pan, cooking for 3-4 minutes per side for medium-rare, or until a crust forms and internal temperature reaches 57-60°C. Remove and let rest for 5 minutes to retain juices.

In a large bowl, toss the arugula with olive oil and balsamic vinegar until lightly coated. Adjust seasoning with a pinch of salt if needed, ensuring the leaves are glossy but not soggy.

Remove carrots from the oven at 220°C after 25-30 minutes. They should be tender when pierced with a fork and have caramelized edges for a sweet, roasted flavor.