Seared Lamb Chops

Add potatoes, thyme, half the garlic and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with pepper and 1 tsp seasoned salt (dbl for 4 ppl), then toss to coat. Arrange on a parchment-lined baking sheet, cut-side down. Roast in the middle of the oven, rotating to the bottom halfway through, until golden-brown and tender, 20-22 min.

While potatoes roast, add broccoli, half the shallots, half the remaining garlic, 1 tsp seasoned salt and 1 tbsp oil (dbl both for 4 ppl) to the same large bowl. Season with pepper, to taste, then toss to combine. Arrange on an unlined baking sheet. Roast on the bottom of the oven, rotating to the middle halfway through, until golden-brown and tender, 10-12 min. When broccoli is almost done, sprinkle over Parmesan then return to the oven until cheese melts, 1-2 min.

While broccoli roasts, pat lamb chops dry with paper towels, then season with remaining seasoned salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then lamb chops. Pan-fry until golden-brown and cooked through, 3-5 min per side.** Transfer to a plate and loosely cover with foil. Set aside to rest.

While lamb chops rest, heat the same pan over medium. When hot, add 2 tbsp butter (dbl for 4 ppl), then remaining shallots and remaining garlic. Cook, stirring often, until shallots soften, 1-2 min. Add wine. Cook, stirring often, until liquid is absorbed, 1-2 min. Sprinkle flour over shallots. Cook, stirring often, until shallots are coated, 1-2 min. Add broth concentrates and 1 cup water (dbl for 4 ppl). Bring to a boil over medium-high. Once boiling, reduce heat to medium. Season with salt and pepper, then cook, stirring often, until gravy thickens, 2-3 min.