This dish is so full of flavor! I used a bone in pork chop instead of lamb. The crust is crunchy and spicy with the sweet roasted vegetables and bright shallot dressing it makes a nice combination. I am not a big goat cheese fan, so I used feta. Both recipes are in Deb Perelman’s cookbook The Smitten Kitchen. They are not on her blog, so I found them posted other places to provide the recipes. https://alittlesaffronwouldmakethisdotcom.wordpress.com/2013/04/11/pistachio-masala-lamb-chops-with-cucumber-mint-raita/ http://www.wizardrecipes.com/roasted-baby-roots-with-sherry-shallot-vinaigrette/