Rosemary Roasted Root Vegetables

This dish is a perfect harmony of succulent lamb chops, fluffy turmeric rice, hearty baked beans, and crispy roasted baby potatoes. Packed with rich flavors and vibrant colors, it’s a well-rounded meal that’s both comforting and impressive enough for special occasions.

Ingredients:

For the Lamb Chops:

• 4 lamb chops: Frenched for presentation (optional)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp dried rosemary
• Salt and pepper: To taste

For the Turmeric Rice:

• 1 cup basmati rice
• 2 cups chicken or vegetable broth
• 1 tsp turmeric powder
• 1/2 tsp cumin powder
• 1 tbsp olive oil
• Salt: To taste

For the Baked Beans:

• 1 can baked beans (or 1 cup cooked navy beans in BBQ sauce)
• 1 small onion: Finely chopped
• 1 clove garlic: Minced
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• Salt and pepper: To taste

For the Roasted Baby Potatoes:

• 1 lb baby potatoes: Halved
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme
• Salt and pepper: To taste

Preparation Method:

1. Cook the Lamb Chops:

1. Rub lamb chops with olive oil, garlic powder, smoked paprika, rosemary, salt, and pepper. Let marinate for 30 minutes.
2. Heat a grill pan or skillet over medium-high heat. Sear lamb chops for 3-4 minutes per side for medium-rare, or longer for desired doneness.
3. Remove from heat and let rest for 5 minutes before serving.

2. Prepare the Turmeric Rice:

1. Rinse rice under cold water until the water runs clear.
2. Heat olive oil in a saucepan, then add turmeric and cumin, stirring until aromatic.
3. Add the rice, broth, and a pinch of salt. Bring to a boil, reduce heat, and simmer covered for 15 minutes, or until the liquid is absorbed.
4. Fluff the rice with a fork before serving.

3. Cook the Baked Beans:

1. In a saucepan, sauté onions and garlic in olive oil until softened.
2. Stir in baked beans, brown sugar, smoked paprika, salt, and pepper. Simmer for 10 minutes, stirring occasionally.

4. Roast the Baby Potatoes:

1. Preheat oven to 400°F (200°C).
2. Toss halved potatoes with olive oil, garlic powder, thyme, salt, and pepper.
3. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and tender.

5. Assemble the Plate:

1. Serve the lamb chops alongside a portion of turmeric rice, a scoop of baked beans, and a serving of roasted potatoes.
2. Garnish with fresh herbs if desired, and serve warm.

Tips for Success:

• Lamb Marination: Marinate the lamb overnight for even deeper flavor.
• Rice Variations: Add raisins or toasted nuts to the turmeric rice for extra texture.
• Make It Spicy: Add chili flakes to the baked beans for a spicy kick.

Why This Meal Stands Out:

This Lamb Chops with Turmeric Rice and Sides is a showstopper. The juicy, flavorful lamb is complemented by the golden, aromatic rice, the tangy sweetness of baked beans, and the crispy, herb-infused potatoes. It’s a feast for both the eyes and the taste buds, perfect for family dinners or festive celebrations.

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