Rosemary Lamb Chops with Roasted Gnocchi & Vinaigrette

Ingredients:

- 4 Rocklands lamb loin chops

- Rosemary

for the Gnocchi:

- 1 large zucchini

- 1 large summer squash

- 1 medium onion

- 4 cloves garlic

- salt & pepper (1 tsp each)

- 16 oz gnocchi

for the Vinaigrette:

- Zest of 1 lemon

- 2 tbsp lemon juice

- 1 Cherry Glen Monocacy Silver goat cheese

- 1 sprig rosemary

- 5 tbsp olive oil

- 2 cloves garlic

- baking soda (to taste)

- parsley for garnish

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Technique:

Lamb Chops:

1. Preheat oven to 425F.

2. Pat meat dry, add pinch of salt and pepper, and pat a sprig of rosemary into each side.

3. Heat oil in a pan on medium low. Add loins to hot pan and sear on each side for 2 minutes. Remove from burner and place pan into oven for an additional 10 minutes. Check for desired doneness.

Roasted Gnocchi and Squash:

1. Preheat oven to 425F.

2. Chop the zucchini, squash, and onion into 1 inch cubes. Mince garlic. Combine all ingredients with gnocchi in a large mixing bowl, adding salt and pepper to taste and tossing to coat evenly.

3. Spread in a single layer on a roasting pan, using two pans if necessary - it’s important not to crowd the vegetables. Place in oven for 30-45 minutes, tossing halfway. There should be a nice, light char on the entire dish.

Lemon Goat Cheese Vinaigrette:

1. Add all ingredients to a large mixing bowl and whisk to combine. Mixture should thicken. Add a pinch of baking soda if too acidic or bitter.

2. Before adding to the vegetable and gnocchi mixture, remove the sprig of rosemary. Toss the vegetables and gnocchi in the vinaigrette to coat. Garnish with parsley if desired.