Grilled Lamb with Roasted Turnip and Herb Jus
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just 35 minutes and looks absolutely impressive on the plate. Tender grilled lamb chops paired with caramelized roasted turnips and a silky herb jus make for an elegant meal that feels special without demanding hours in the kitchen. Turnips are wonderfully nutritious too, packed with vitamin C to support your immune system while staying low in calories. The whole thing is straightforward enough that you'll feel confident making it again and again, and it's the kind of dish that makes your kitchen smell absolutely incredible while it cooks.
Ella x
Ingredients
- 8lamb chops(1.5 inches thick, about 2 lbs total)
- ¾ kgturnips(peeled and cut into 1-inch wedges)
- 4 tablespoonsolive oil
- 3 sprigsfresh rosemary
- 6garlic cloves(minced)
- 1½ teaspoonssalt
- 1 teaspoonblack pepper
- 1lemon(zest and juice)
- 177 mlbeef broth
- 2 tablespoonsbutter
- 2 sprigsthyme
Detail level
Instructions
- 1
Preheat your grill to medium-high heat (about 400°F). Toss turnip wedges with 2 tablespoons olive oil, half the garlic, salt, and pepper. Place on a grill-safe tray and begin roasting.
Tip: Start turnips first as they need more time than the lamb to become tender.
- 2
Pat lamb chops dry with paper towels and rub all over with remaining olive oil, minced garlic, lemon zest, fresh rosemary, salt, and pepper. Let sit for 5 minutes to marinate.
Tip: Dry meat helps achieve a better crust when grilling.
- 3
Once grill is hot, place lamb chops directly on the grates. Grill for 4-5 minutes per side for medium-rare, depending on thickness. Transfer to a warm plate and tent with foil to rest.
Tip: Don't move the chops around while cooking—let them sear undisturbed for optimal crust formation.
- 4
Continue roasting turnips for another 15-20 minutes, stirring occasionally, until golden and fork-tender. Season with additional salt and pepper to taste.
Tip: Turnips are done when they have caramelized edges and soft centers.
- 5
While lamb rests, prepare the jus by pouring beef broth into a small saucepan over medium heat. Add fresh thyme sprigs and simmer for 3 minutes.
Tip: Use the pan drippings from the grill if available for extra flavor.
- 6
Remove thyme from broth and whisk in butter and fresh lemon juice. Simmer for 1 minute until slightly thickened, then taste and adjust seasoning as needed.
Tip: The butter adds richness and helps emulsify the jus.
- 7
Arrange roasted turnip wedges on serving plates, top with rested lamb chops, and drizzle the warm herb jus over everything. Serve immediately.
Tip: Serving warm plates keeps the dish at optimal temperature.
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