Minty lamb with warm veg salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 3 carrotspeeled, cut into sticks
- 3 medium parsnipspeeled, cut into sticks
- 2 red onionspeeled, cut into wedges
- 2 tbsp olive oil
- 3 large cooked beetrootcut into wedges
- 3 tbsp balsamic vinegar
- 4 lamb chopstrimmed
- small bunch mintroughly chopped
Nutrition: per serving
- kcal398
- fat17g
- saturates6g
- carbs33g
- sugars24g
- fibre0g
- protein30g
- salt0.51glow
Method
step 1
Heat oven to 220C/fan 200C/gas 7. Mix together the carrots, parsnips and onions in a roasting tin with 1 tbsp oil, then roast for 15 mins. Toss in the beetroot, drizzle with 2 tbsp balsamic vinegar, then roast for 15 mins more until just tender.
step 2
Meanwhile, heat 1 tbsp oil in a non-stick frying pan. Fry the chops for 6-8 mins, turning halfway, until cooked to your liking. Whizz half the mint in a small food processor with the remaining vinegar and oil, then season. Add a little water if the mixture is a bit thick. Toss the remaining mint with the roasted veg, then season and serve alongside the chops, drizzled with mint sauce.
