Try this easy meal on a week night! No need to save chops for a special event. Let the goodness nourish you during the week when you need it most. Toss everything in on pot and let the oven do the work. A quick salad, or side of cooked greens makes it complete. Get the goods in our store!
2 lbs lamb chops (small chops were used in photo)
1 large potato
2 large onions, sliced
4 cloves garlic (or more)
thyme and rosemary to taste
Preheat oven to 350 degrees F. Chop the rutabaga, parsnip and potato into roughly half to one inch chunks. Put the veggies in an oven safe pan or Dutch oven. Toss with half the garlic and a sprinkle of herbs. Arrange the chops on top and spread the remaining garlic and herbs across them. Cover and bake for 1-1.5 hours depending on size of chops. Check after one hour. You don’t want the chops to dry out. Serve with a side of sauteed Swiss chard, collards, kale or other dark cooking green. Enjoy!