Minty Lamb With Warm Veg Salad

Pair lamb with homemade mint sauce for a bit of zing - or make it veggie and use halloumi instead

• Cooking Time Prep 10 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  398

• Protein

  30g

• Carbs

  33g

• Fat

  17g

• Saturates

  6g

• Fibre

  0g

• Sugar

  24g

• Salt

  0.51g

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

Directions

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.
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.

Categories: Barbecue, Vegetables