Ingredients: - 4 lamb chops - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 teaspoon dried rosemary - 1 teaspoon dried thyme - Salt and pepper, to taste For the roasted vegetables: - 2 cups mixed vegetables (such as bell peppers, zucchini, and carrots), cut into chunks - 2 tablespoons olive oil - 1 teaspoon dried oregano - Salt and pepper, to taste Instructions: 1. Preheat your oven to 400°F (200°C). 2. In a small bowl, mix together the minced garlic, dried rosemary, dried thyme, salt, and pepper. 3. Rub the lamb chops with the olive oil and then coat them with the garlic and herb mixture. Make sure the chops are evenly coated. 4. Heat a skillet over medium-high heat and sear the lamb chops for about 2-3 minutes on each side, or until they are nicely browned. 5. Transfer the seared lamb chops to a baking sheet and place them in the preheated oven. Cook for about

10-12 minutes for medium-rare, or longer depending on your desired doneness. 6. While the lamb chops are cooking, prepare the roasted vegetables. Toss the mixed vegetables with olive oil, dried oregano, salt, and pepper in a bowl until they are well coated. 7. Spread the vegetables out on a separate baking sheet and place them in the oven with the lamb chops. Roast for about 20-25 minutes, or until the vegetables are tender and slightly caramelized. 8. Once the lamb chops are cooked to your liking, remove them from the oven and let them rest for a few minutes before serving. 9. Serve the lamb chops with the roasted vegetables as a side dish. Enjoy! Note: Cooking times may vary depending on the thickness of the lamb chops and your desired level of doneness. Always use a meat thermometer to ensure the lamb is cooked to the proper internal temperature.