Garlic-Rosemary Lamb Chops with Honey-Glazed Carrots

Instructions

1. 1

   Pat the lamb chops dry. Mix the olive oil, garlic, rosemary, thyme, salt, and pepper, then rub it all over the chops. Let them sit for 15 minutes while you prepare the carrots.

2. 2

   Place the carrots in a saucepan with the butter, honey, water, and a pinch of salt. Cover and cook over medium heat for 8–10 minutes, stirring occasionally, until tender and shiny. Stir in the lemon juice at the end; that little brightness keeps the honey from tasting too sweet.

3. 3

   Heat a large skillet over medium-high heat. Add the lamb chops and cook for 3–4 minutes per side for medium-rare, or a little longer if your dad prefers them more done.

4. 4

   Transfer the chops to a plate and rest for 5 minutes. This patience is important, dear—the juices settle back into the meat instead of running onto the plate.

5. 5

   Sprinkle the carrots with parsley. Serve the lamb chops with the glazed carrots and spoon any juices from the resting plate over the top.