Ingredients

• 8 lamb chops (approx. 800g total)
• 500g sweet potatoes
• 300g carrots
• 300g parsnips
• 45 ml olive oil, divided
• 3 cloves garlic, minced and divided
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 200g plain Greek yogurt
• 2 tablespoons fresh dill, chopped
• 1 tablespoon lemon juice
• Salt and black pepper to taste

Instructions

1. Preheat your oven to 200°C. Wash and chop the sweet potatoes, carrots, and parsnips into uniform 2–3 cm cubes.
2. On a large baking tray, toss the chopped vegetables with 30 ml of olive oil, dried rosemary, dried thyme, salt, and pepper. Spread into a single layer.
3. Roast the vegetables for 30–35 minutes, or until tender and lightly browned, tossing them halfway through cooking.
4. While vegetables roast, pat the lamb chops dry with a paper towel. Season both sides generously with salt, pepper, and 2 minced garlic cloves.
5. Heat the remaining 15 ml of olive oil in a large skillet over medium-high heat. Sear the lamb chops for 3–4 minutes per side for medium-rare, or adjust to your desired doneness.
6. In a small bowl, whisk together the Greek yogurt, chopped dill, lemon juice, the remaining 1 minced garlic clove, and a pinch of salt and pepper to create the sauce.
7. Serve the hot lamb chops immediately with the roasted root vegetables and a dollop of the fresh lemon-dill yogurt sauce on the side.

Tips & Substitutions

• Swap proteins: Try this recipe with pork chops or chicken thighs for a lighter twist.
• Make it vegetarian: Replace lamb with grilled halloumi or roasted chickpeas for a protein-packed vegetarian version.
• Flavor boost: Add a sprinkle of sumac or a drizzle of honey to the yogurt sauce for an extra Mediterranean flair.

Nutrition

Approximate total calories: 2850 kcal

• Fat: 115g
• Carbohydrates: 195g
• Fiber: 35g
• Protein: 130g

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