For this dish you will need: lamb chops per person, rustic veggies: carrots and fingerling potatoes. To begin, marinate the lamb chops in olive oil, Worcestershire sauce, garlic powder and sea salt along with a generous sprinkle of fresh dried herbs: rosemary, sage, mint and oregano.
While the chops are marinating, prepare fresh garden harvested fingerling potatoes and young fresh carrots. Scrub but do not peel either. Place in glass baking dish, douse with olive oil and herbs. Bake in 350 oven with convection on. After 40 min. check veggies for tenderness.
Place the lamb chops in the oven also in a glass baking dish. Sear on the same temp as veggies using the convection option. Reduce the heat to 325, turn off convection and let roast for 15 - 20 min. then check to see if the juices from the chops start to run and the meat is gently pink. If it looks good and the veggies are done... its time to serve and eat!
~ Tutti a Tavola!