Lamb Chops with Brussels Sprouts

My husband and I recently returned from a Caribbean cruise. On the way home, we stopped at our local store to restock the fridge. Filling our cart with fresh veggies, fruit, and fish, I thought about one of the best meals I had onboard – lamb chops. They were tender, juicy, delicious.  So when I saw organic lamb chops in my grocer’s case, I had to try them!

4 – organic lamb chops
1 – tsp chopped garlic
1 cup Brussels sprouts
½ cup organic cauliflower
¼ cup organic goji berries
Coarse ground black pepper
Dried organic basil
Dried red chili pepper flakes

Marinade: Mix EEVO, dried basil, chopped garlic, and dash of pepper in a small bowl. Coat the lamb chops, place in a glass container, and cover. Let sit in the refrigerator for  30-60 minutes .

Heat oven to 325 degrees. Trim and halve Brussels sprouts, and chop cauliflower into florets. Put in a large bowl, add goji berries, and drizzle with EEVO. Season with pepper, basil, and dried red chili flakes and stir. Pour onto a sheet pan,  cover with foil, and put in the oven.

Heat 2-tbsps EEVO in medium pan and sear the lamb chops to seal in flavor and juices. Place chops on a sheet pan, cover with foil, and bake for 30-40 minutes. Remove foil from both pans and continue heating for 5-10 minutes.


Top the lamb chops with Cauliflower gravy or Kitchen Spirit Green Sauce if desired.

Marinate the chops for several hours or overnight, turning occasionally. Add or substitute other spices, for example, rosemary or thyme.

Leftovers? You bet! Freeze in an airtight container for the next time.

Here are a few ingredients I used in this recipe. Choose organic spices and seasonings when possible. They’re available on Amazon – just click on the photos below for more info.

Related Recipes – Click on Photos Below For More Info