Melda 242 is live Sunday Dinner (Lamb & Pork Chops)

Preheat the oven to 400°F.

Season the lamb and pork chops with salt and black pepper on both sides.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Sear the lamb chops for 3-4 minutes on each side until browned.

Remove the lamb chops from the skillet and set aside.

Sear the pork chops in the same skillet for 3-4 minutes on each side until browned.

Remove the pork chops and set aside with the lamb.

Add minced garlic, chopped rosemary, and thyme to the skillet; sauté for 1 minute until fragrant.

Add chopped onions, carrots, and potatoes to the skillet; cook for 5-7 minutes until slightly softened.

Pour in chicken broth and lemon juice, stirring to combine.

Nestle the lamb and pork chops back into the skillet among the vegetables.

Dot with butter and cover the skillet with a lid or foil.

Transfer the skillet to the preheated oven and roast for 20-25 minutes until the meat is cooked through.

Remove from the oven and let rest for 5 minutes before serving.

Garnish with chopped parsley before serving.

Spice Level:

Allergens