Rosemary Lamb Chops with Roasted Gnocchi & Lemon Goat Cheese Vinaigrette

Lamb Chops:

1. Preheat oven to 425F (if making gnocchi the oven should already be at this temperature)

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

3. Heat a pan on medium low and add 1 tbsp of olive oil to pan

4. 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.