4 lamb chops,
3 Tbsp. extra virgin olive oil,
1 medium onion, 1 tsp. chopped garlic, 1 diced carrot, 1 sweet potato sliced to 1/2 inch rings, 1 red bell pepper, 1 handful of broccoli, 1/4 cup red wine, sea salt to taste, fresh parsley for garnish.
Recipe: Heat the olive oil in a large pan and saute the diced onion and chopped garlic for 2-3 minutes. Add the vegetables and saute for 5 more minutes. Add the lamb chops to the pan and sear them on both sides for about 2 minutes on each side. Deglaze with the red wine and season to taste with sea salt. Transfer the food from the pan to a baking dish and bake in a preheated oven at 450 F for about 20 minutes or until the lamb chops are the color from the picture above. Let the dish rest for about 5 minutes after cooking and serve the baked lamb chops with some freshly chopped parsley on top. As you see, I didn't use any spices for this recipe. I find the lamb chops and vegetables have a lot of taste in them so I didn't want to spoil their natural beauty with spices.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.