# What You’ll Need:
→ Lamb Chops
01 - 8 lamb rib chops, about 1 inch thick
02 - 2 tablespoons olive oil
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh rosemary, chopped
05 - 1 tablespoon fresh thyme, chopped
06 - Zest and juice of 1 lemon
07 - 1 teaspoon salt
08 - ½ teaspoon freshly ground black pepper
→ Roasted Vegetables
09 - 2 medium carrots, peeled and sliced
10 - 1 red bell pepper, cut into chunks
11 - 1 yellow bell pepper, cut into chunks
12 - 1 medium zucchini, sliced
13 - 1 small red onion, cut into wedges
14 - 2 tablespoons olive oil
15 - 1 teaspoon dried oregano
16 - ½ teaspoon salt
17 - ¼ teaspoon freshly ground black pepper
# How to Make It:
01 - In a shallow dish, combine olive oil, garlic, rosemary, thyme, lemon zest, lemon juice, salt, and black pepper. Add lamb chops and coat evenly. Cover and marinate for at least 20 minutes or up to overnight in the refrigerator.
02 - Preheat the oven to 425°F.
03 - In a large bowl, toss carrots, red and yellow bell peppers, zucchini, and red onion with olive oil, oregano, salt, and black pepper. Spread the mixture evenly on a baking sheet.
04 - Roast the vegetables in the oven for 25 to 30 minutes, stirring halfway through, until tender and lightly browned.
05 - While vegetables roast, heat a grill pan or skillet over medium-high heat. Remove lamb from marinade and pat dry.
06 - Sear lamb chops for 3 to 4 minutes on each side for medium-rare, or longer to preferred doneness. Remove from heat and let rest for 5 minutes before serving.
07 - Arrange the lamb chops alongside the roasted vegetables and garnish with additional fresh herbs if desired.
