Lamb Chops With Roasted Vegetables

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READY IN: 1hr 25mins
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pre-heat the oven to gas mark 7/425°F/220°C.
  • Pat dry the lamb chops and place them onto an oiled tray.
  • Season the lamb with salt and pepper and drizzle with olive oil and sprinkle half of the chopped herbs and give it all a good toss.
  • Pop the tray on the middle shelf of the oven for about 10-15 minutes, till you prepare the vegetables.
  • To prepare the vegetables - peel and chop the carrots and parsnips in half lengthways.
  • Peel and chop the potatoes in half lengthways and then cut each half into 4 wedges.
  • With the onions, peel the skin off but do not slice them. Make cuts not all the way down to the roots but about 3/4 way - make cuts into eighths so what you have are onions slightly opened up like water lilies.
  • Leave the garlic cloves whole with their skin on.
  • Put all the chopped vegetables, onions and garlic cloves in a bowl.
  • Add in the rest of the chopped herbs, season with salt and pepper and sprinkle in the oil and toss them well.
  • Remove the chops from the oven, arrange the vegetables all around the meat and return the tray to high shelf of the oven and cook for a further 35 minutes or until both the meat and vegetables are tender.
  • Remove them from the oven and cover the tray with foil to allow the meat to rest for about 20 minutes.
  • Transfer the chops and vegetables onto a serving plate.
  • Scrape and pour the remaining juices from the tray into a saucepan.
  • Pour in the stock and let it simmer and bubble over medium heat for about 5 minutes.
  • Pour the gravy into a jug and serve along with the lamb chops and vegetables.
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