Lamb Chops With Roasted Vegetables |
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Prep Time: 35 Minutes Cook Time: 50 Minutes |
Ready In: 85 Minutes Servings: 3 |
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Lamb and Rosemary - a perfect combination. And this dish never fails to please the meat-lovers! Please do not be put off by the amount of garlic.. roasting whole garlic cloves with the skin on.. it's a whole new flavour.. its got more of a sweetness to it rather than the usual pungency. Serve the garlic clove alongside the chops, squeeze the pulp out of the skin and spread over the meat... Ingredients:
6 -8 lamb chops, excess fat trimmed |
2 teaspoons fresh rosemary, chopped |
2 teaspoons fresh thyme, chopped |
4 baby carrots |
2 parsnips |
2 potatoes |
6 -8 garlic cloves, whole with skin on |
6 small onions (but not shallots) |
4 -6 tablespoons olive oil |
150 ml stock |
salt & freshly ground black pepper |
Directions:
1. Pre-heat the oven to gas mark 7/425°F/220°C.
2. Pat dry the lamb chops and place them onto an oiled tray.
3. 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.
4. Pop the tray on the middle shelf of the oven for about 10-15 minutes, till you prepare the vegetables.
5. To prepare the vegetables - peel and chop the carrots and parsnips in half lengthways.
6. Peel and chop the potatoes in half lengthways and then cut each half into 4 wedges.
7. 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.
8. Leave the garlic cloves whole with their skin on.
9. Put all the chopped vegetables, onions and garlic cloves in a bowl.
10. Add in the rest of the chopped herbs, season with salt and pepper and sprinkle in the oil and toss them well.
11. 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.
12. Remove them from the oven and cover the tray with foil to allow the meat to rest for about 20 minutes.
13. Transfer the chops and vegetables onto a serving plate.
14. Scrape and pour the remaining juices from the tray into a saucepan.
15. Pour in the stock and let it simmer and bubble over medium heat for about 5 minutes.
16. Pour the gravy into a jug and serve along with the lamb chops and vegetables.
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