Grilled Lamb Chops with Roasted Carrots and Arugula

• 8 whole medium carrots⇄
• 4 tbsp olive oil⇄
• 1 tsp salt⇄
• 0.5 tsp black pepper⇄

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.

💡 Use parchment paper on the baking sheet for easier cleanup and to prevent sticking.

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.

💡 Check at the 20-minute mark to avoid overcooking; carrots should be fork-tender but not mushy.

• 800 g lamb chops⇄
• 4 tsp dried rosemary⇄
• 1 tsp salt⇄
• 0.5 tsp black pepper⇄

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.

💡 Let the lamb sit at room temperature for 10 minutes after seasoning to ensure even cooking.

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.

💡 Avoid pressing down on the chops while cooking to preserve their juiciness.

• 8 cups arugula⇄
• 4 tbsp olive oil⇄
• 4 tbsp balsamic vinegar⇄

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.

💡 Dress the arugula just before serving to prevent wilting.

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.

💡 If carrots aren’t caramelized enough, broil for 1-2 minutes, watching closely to avoid burning.