Market Meals: Lamb Chops with Roasted Vegetables

This recipe is perfect for the cold weather that's coming our way and is simple enough to be created right after you head to the Riverdale Park Farmers Market on Thursday.

Arugula with Roast Vegetables and Lamb Chops was featured in Redbook Magazine.

Serving: 4
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes

Ingredients:

Roast Vegetables:

• 1 1/2 pounds small red potatoes, quartered (Mustachio Farms)
• 1/2 pound shallots, peeled and quartered (Earth Spring)
• 1 tablespoon balsamic vinegar
• 2 teaspoons olive or vegetable oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Dressing:

• 3 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 2 tablespoons minced shallot
• 1 clove garlic, minced
• 1/4 teaspoon each salt and pepper

Mushrooms and Lamb Chops:

• 1 pound portobello mushrooms sliced 1/2" thick or 2 packages (6 ounces each) sliced portobello mushrooms
• Olive oil
• Salt and pepper
• 4 lamb loin chops, trimmed (Groff's Content Farms)
• 3 bunches arugula, washed, stems removed (Eco City)

Directions:
1. Heat oven to 400 degrees F. Toss potatoes, shallots, vinegar, oil, salt, and pepper together in a 13x9-inch baking pan. Roast 1 hour, shaking pan occasionally during roasting. Combine dressing ingredients; set aside.

2. Drizzle mushrooms with 1 tablespoon oil and sprinkle with 1/4 teaspoon salt and pepper. Grill 3 to 4 minutes per side until cooked and tender. Brush chops with 1 teaspoon oil and sprinkle with salt and pepper. Grill 4 to 5 minutes per side for medium rare.

3. Toss arugula with 2 tablespoons dressing. Add remaining dressing to potatoes and shallots; toss. Serve potatoes, shallots, mushrooms, and lamb on arugula.