Minty lamb with warm veg salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 3 carrots, peeled, cut into sticks
- 3 medium parsnips, peeled, cut into sticks
- 2 red onions, peeled, cut into wedges
- 2 tbsp olive oil
- 3 large cooked beetroot, cut into wedges
- 3 tbsp balsamic vinegar
- 4 lamb chops, trimmed
- small bunch mint, roughly chopped
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.