Dinner

Lamb Loin Chops with Olive-Anchovy Brown Butter & Roasted California Autumn Vegetables

Name: Lamb Loin Chops with Olive-Anchovy Brown Butter & Roasted California Autumn Vegetables
Prep time: 14 min
Cook time: 22 min
Total time: 36 min
Yield: 2 servings
Ingredients: 4 lamb loin chops (5 oz each, 1½ inches thick); Fleur de sel and cracked pepper; 3 tablespoons olive oil, divided; 4 tablespoons unsalted butter; ¼ cup pitted Castelvetrano olives, roughly chopped; 3 anchovy fillets, minced; 1 clove garlic, minced; Zest and juice of ½ lemon; 2 medium firm persimmons, quartered; 8 oz Brussels sprouts, halved; 6 cipollini onions, peeled; ¼ teaspoon smoked paprika

Thick-cut lamb loin chops are seared hard to a rare, blushing center, then finished with a complex brown butter emulsified with briny olives, anchovies, and lemon. Alongside: roasted persimmons, Brussels sprouts, and cipollini onions caramelized until golden and sweet—a confident, elegant Californian autumn dinner.

1422calper serving 45gprotein 77gcarbs 108gfat 14min prep 22min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this