Lamb Chops with Mustard-Thyme Sauce and Roasted Fingerling Potatoes with Carrots & Green Beans Recip

Ingredients

• 8 oz. fingerling potatoes, halved or quartered
• 8 oz. carrots, cut into 2-inch sticks
• 6 tsp. olive oil, divided
• Salt and black pepper
• 8 oz. fresh green beans, trimmed and halved
• 1 Tbsp. fresh thyme leaves
• 1 Tbsp. olive oil
• 8 lamb loin chops (4–5 oz. each ), seasoned with salt and black pepper
• 2 tsp. minced fresh garlic
• ¼ cup brandy
• ¾ cup low-sodium chicken broth
• 3 Tbsp. Dijon mustard
• 2 fresh thyme sprigs
• ½ tsp. anchovy paste
• ¼ cup heavy cream
• 2 tsp. fresh lemon juice