Saffron Crusted Lamb Chops with Lemon-Honey Glaze and Roasted Vegetables

Ingredients

For the Lamb Chops:

• 4 lamb chops (about 1 inch thick)
• 2 teaspoons saffron threads, soaked in 2 tablespoons hot water
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and black pepper, to taste

For the Lemon-Honey Glaze:

• 1/2 cup honey
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1/4 cup chopped fresh parsley
• Salt and black pepper, to taste

For the Roasted Vegetables:

• 1 large sweet potato, peeled and cubed
• 2 large carrots, peeled and sliced
• 1 large red bell pepper, seeded and sliced
• 1 large yellow onion, sliced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and black pepper, to taste

Instructions

Step 1: Prepare the Saffron Crust

1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together saffron threads, cumin, smoked paprika, salt, and black pepper.
3. Add olive oil to the bowl and stir until well combined.

Step 2: Prepare the Lamb Chops

1. Season lamb chops with salt and black pepper.
2. Coat each lamb chop evenly with the saffron crust mixture, pressing gently to adhere.

Step 3: Roast the Vegetables

1. Toss sweet potato, carrots, bell pepper, onion, and garlic in olive oil until coated.
2. Spread the vegetables on a baking sheet and roast for 25-30 minutes or until tender.

Step 4: Make the Lemon-Honey Glaze

1. In a small saucepan, combine honey, lemon juice, apple cider vinegar, Dijon mustard, salt, and black pepper.
2. Bring mixture to a simmer over medium heat and cook for 5-7 minutes or until thickened.

Step 5: Finish the Lamb Chops

1. Grill or pan-fry lamb chops until cooked to desired level of doneness.
2. Brush with Lemon-Honey Glaze during the last minute of cooking.

Serve

Serve lamb chops atop a bed of roasted vegetables, drizzled with additional lemon-honey glaze if desired. Garnish with parsley and serve immediately.