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Garlic Rosemary Lamb with Roasted Broccoli Penne
Mediterranean Herb-Crusted Lamb Chops with Charred Broccoli Pasta
Ingredients:
1.5 lbs lamb chops
6 cloves garlic, minced (divided)
3 tablespoons fresh rosemary, chopped
3 tablespoons olive oil (divided)
1 teaspoon lemon zest
2 tablespoons lemon juice
1 lb broccoli florets
12 oz penne pasta
1 medium red onion, thinly sliced
1/2 cup chicken broth (low sodium)
1/3 cup grated Parmesan cheese
1/4 cup fresh basil, chopped
1/4 cup pine nuts, toasted
Salt and pepper to taste
Red pepper flakes (optional)
Directions:
In a bowl, combine 4 cloves minced garlic, rosemary, 2 tablespoons olive oil, lemon zest, lemon juice, salt, and pepper. Rub this mixture all over the lamb chops and let marinate for at least 30 minutes (or overnight in the refrigerator for best results).
Preheat oven to 425°F (220°C). On a large baking sheet, toss broccoli florets with 1 tablespoon olive oil, salt, and pepper. Roast for 20-25 minutes until edges are crispy and slightly charred.
Bring a large pot of salted water to a boil and cook penne according to package directions until al dente. Drain, reserving 1/2 cup of pasta water.
Heat a large skillet over medium-high heat. Cook the marinated lamb chops for 3-4 minutes per side for medium-rare, or to your desired doneness. Remove from the pan and let rest for 5 minutes before slicing.
In the same skillet, add the red onion and remaining 2 cloves of garlic. Sauté for 2-3 minutes until fragrant and onion begins to soften.
Add chicken broth to the skillet and simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
Add the cooked pasta, roasted broccoli, and a splash of the reserved pasta water to the skillet. Toss to combine and heat through.
Stir in the Parmesan cheese and basil, adding more pasta water if needed to create a light sauce.
Serve the pasta topped with sliced lamb chops and garnish with toasted pine nuts and red pepper flakes if desired.
Prep Time: 40 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 15 minutes
Kcal: 685 kcal | Servings: 4 servings