Herb-Crusted Icelandic Lamb with Plum Reduction

Method

1. Preheat oven to 180°C (350°F).
2. In a bowl, mix thyme, rosemary, garlic powder, salt, and pepper.
3. Press the herb mixture onto the lamb chops.
4. In a saucepan, cook plums with red wine and butter until softened.
5. Reduce the sauce to a thick glaze.
6. Sear the lamb chops in a hot pan until browned.
7. Place on a baking sheet and bake for 12-15 minutes.
8. Roast carrots and potatoes with olive oil, salt, and pepper.
9. Serve lamb with plum glaze and roasted vegetables.
10. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.