Directions

• Step 1 ***Remove lamb chops from the refrigerator 20-30 minutes before cooking.
• Step 2 CARROTS & ZUCCHINI
• Step 3 Preheat oven to 425 degrees F and line a baking sheet pan with parchment paper.
• Step 4 Peel & chop carrots. Chop zucchini
• Step 5
• Step 6 Lay veggies onto parchment lined baking sheet.
• Step 7 Drizzle with Olive oil, Salt & Pepper.
• Step 8 Toss veggies to coat well, then arrange in a single layer.
• Step 9 Bake for 20 min, remove to toss veggies and return for another 20 minutes.
• Step 10 Carrots are done when they are easily pierced with a fork.
• Step 11 CHOPS
• Step 12 Remove lamb chops from the refrigerator 20-30 minutes before cooking.
• Step 13 Lay chops on a plate or large cutting board and pat dry with paper towels. Sprinkle both sides with salt & pepper.
• Step 14 Add avocado/olive oil to pan over high heat. Once oil barely starts to smoke, add your chops and cook for 4-6 minutes .
• Step 15 Flip the chops over and continue cooking another 4-6 minutes.
• Step 16 Transfer the chops to a plate to rest.
• Step 17 Turn heat off and add ghee/butter, garlic & herbs, stirring constantly until the garlic is fragrant.
• Step 18 Add in the lamb chops and turn over in the garlic sauce several times to coat. Approximately another 5 minutes per side or to desired doneness.
• Step 19 Transfer chops to plate, and pour any leftover garlic sauce over the chops and serve.
• Step 20 ***If making sautéed mushrooms, just transfer the chops and keep the sauce in the pan to use for the mushrooms.
• Step 21 MUSHROOMS
• Step 22 Wash and dry mushrooms. Slice mushrooms.
• Step 23 Add mushrooms to pan and toss in the remaining garlic butter sauce, to coat well.
• Step 24 Cook, tossing occasionally, until there is no longer any liquid and the mushrooms have browned.