Seared Lamb with Masala-Roasted Seasonal Vegetables

Have you cooked with garam masala? It is a fragrant spice blend that can be used in sweet or savory dishes to add a warm, spicy accent to your meal. Cardamom is another great spice which can be used in sweet or savory dishes. It’s a classic combo with lamb. We’ve paired this flash seared lamb chops recipe with seasonal roasted vegetables and sautéed swiss chard for a cozy home cooked meal.

Flash Seared Lamb Chops with Masala Roasted Sweet Potatoes and Pumpkin with Swiss Chard

Cook Time: 30 min

Yield: 2 servings

  • 2 small sweet potatoes washed cut into 1-inch cubes
  • ½ pound pumpkin, peeled cut into 1-inch cubes
  • 1 tablespoon honey
  • ¼ teaspoon garam masala
  • salt and pepper
  • 2 tablespoons olive oil
  • 4 single chop lamb chops
  • 2 garlic cloves, minced very fine
  • 2 teaspoons dried rosemary
  • 1/8 teaspoon ground green cardamom
  • 1 tablespoon olive oil
  • ½ bunch swiss chard, washed with stems removed, chopped
  • salt and pepper

Preheat the oven to 450° F. Mix potatoes, pumpkin, garam masala, honey, olive oil, salt and pepper in a bowl. Place in a single layer in a roasting pan or baking sheet. Roast for 25 minutes, turning occasionally, to brown on all sides.

Rub chops with salt, pepper, garlic, rosemary and cardamom. Heat olive oil in large skillet over medium-high heat. Add chops to the skillet. Cook 2 minutes on all sides for medium rare. Transfer the chops to a plate.

Drain excess lamb fat from skillet and return to the stove. Add swiss chard and sauté on high heat. Season with salt and pepper and serve with the lamb chops and sweet potatoes and pumpkin.


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