Fall is in full swing, and let’s bring the family back around the table with Tessemae’s.
I’ve put together this gourmet, yet simple to make fall dinner of Dijon crusted pan-seared lamb chops, roasted root vegetables, and a super simple side salad that I encourage you to get your family back around the table and enjoy together. I know that life gets busy, and during the weeknights we throw together dinner and everyone just eats wherever they want and we move on. Trust me, I am very guilty of this myself. But dedicating dinner time to put our cell phones away and gather around the table and really be present, it’s a simple thing that I can do for my family with a big impact. It’s a time to reflect on our day, ask my kiddos and husband how their day was and really connect with one another. Positive family mealtimes help family members maintain relationships and feel a sense of belonging and I also find that eating together as a family helps my kids consume more nutritious foods. It’s really just an all around WIN.
Greg Vetter, the CEO of Tessemae’s, recently shared his TED talk discussing this topic: “MAKE DINNER AT HOME AGAIN TOGETHER”. He discusses how beneficial it is for the mental and physical health of the family to take this time for one another and I can’t encourage you all enough to take the time to watch. It’s only 10 minutes and it is worth every minute.
I know that I personally, as a parent, savor family meal times. So often, we don’t make the time to actually do this because my kids are so young and they eat so early, and my husband has to work late. I find myself making dinner for the kids earlier, let them eat and I wait for my husband to get home, then we eat later in the evening together. But we’ve really been trying to set this as a priority lately and it’s been so nice for the whole family. I hope you’ll do your best to make it happen (even if it’s just once or twice a week) and enjoy a family-style dinner.
Now, let’s talk about this menu. oh-my-goodness it’s so good! Lamb chops are on the pricey side but boy are they worth it. I seriously can’t get enough and because they are such a delicious cut of meat, cooking them is very simple to yield great flavor. I toss the lamb chops in a simple dijon marinade (a combination of Tessemae’s Dijon, balsamic, thyme and garlic) and let rest for about 15 minutes before quickly pan searing them in a hot skillet, which only takes about 5 minutes per lamb chop!! I know, so easy! So freaking good!
I also want to eat these fall-inspired roasted root vegetables all season long! They are ridiculously delicious! The veggies are also tossed in a fantastic combination of Tessemae’s Dijon Mustard, apple cider vinegar and thyme and roasted to perfection.
Lastly, to make things super simple I just tossed some spring greens with Tessemae’s Balsamic Dressing for a quick side salad. My kids don’t necessarily love this part yet, they are still so young, but I am okay with that because they devoured the roasted vegetables and lamb chops!
I encourage each of you to create a family style meal, it doesn’t have to be complicated, and enjoy sitting around the table with those that you love most and enjoy your time together!
- 2 large carrots, peeled and cut into 2 inch long pieces
- 2 large parsnips, peeled and cut into 2 inch long pieces
- 1 large garnet sweet potato, peeled and cut into 2 inch wedges
- 1 medium red onion, cut into thick slices
- 3 tablespoons extra virgin olive oil
- 1 tablespoon Tessemae's Dijon Mustard
- 1.5 teaspoons kosher salt
- 1 teaspoon dried thyme
- 1/4 cup apple cider vinegar
- Preheat oven to 450 degrees.
- In a large bowl, combine all ingredients and toss to coat evenly.
- Line a baking sheet with parchment and evenly spread the vegetables in a single layer. This will ensure that your vegetables cook evenly and get crispy.
- Cook for 30 minutes or until vegetables are evenly roasted.
- 2 lbs lamb chops
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 cup + 1 tablespoon olive oil
- 1 tbsp Tessemae's Dijon Mustard
- 1 tsp dried thyme
- 2 cloves garlic, minced
- 1/2 tsp smoked paprika
- 1 tbsp balsamic vinegar
- In a large bowl, add the lamp chops and season with kosher salt and salt pepper.
- In a small bowl, combine 1/4 cup of the olive oil, dijon mustard, dried thyme, garlic, smoked paprika and balsamic vinegar. Whisk together and pour over lamb chops. Toss to coat evenly.
- Set lamb chops aside and let marinade for 15 minutes at room temperature.
- Heat the remaining 1 tablespoon of the olive oil in a large skillet over medium-high heat. Swirl the pan so that the oil is evenly coating the bottom. When oil is shimmering, cook the lamb chops in batches to avoid overcrowding the pan until brown and crusty, about 2-3 minutes per side for medium rare. Transfer the lamb to a cutting board or platter and let rest for 5-10 minutes before serving.