Directions:
Preheat grill to medium-high heat.
In a small bowl, mix olive oil, garlic, rosemary, thyme, salt, and pepper. Rub mixture onto lamb chops and set aside to marinate for 15 minutes.
While lamb marinates, cook macaroni in salted boiling water until al dente. Drain and set aside.
In a saucepan, melt butter, then whisk in flour to make a roux. Slowly add milk while whisking continuously until smooth. Cook until slightly thickened.
Stir in shredded cheddar cheese, season with salt and pepper, and mix until smooth. Combine with cooked macaroni.
For the carrots, melt butter in a skillet over medium heat. Add sliced carrots, honey, cinnamon, and a pinch of salt. Sauté for 10-12 minutes until carrots are tender and glazed.
Grill lamb chops for 3–4 minutes per side, depending on thickness and desired doneness. Let rest for 5 minutes before serving.
Plate with a generous scoop of mac and cheese, a side of glazed carrots, and top with freshly cracked pepper.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 675 kcal | Servings: 4 servings
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Drizzle the egg and butter mixture over biscuits
