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

  • Prep:10 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 398
  • fat 17g
  • saturates 6g
  • carbs 33g
  • sugars 24g
  • fibre 0g
  • protein 30g
  • 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

Tip

Make it veggie
GRILLED HALLOUMI WITH HERBY VEG SALAD Roast the veg as above, then heat the grill to high. Thinly slice a 225g pack halloumi with mint, spread over a baking sheet and grill for 2-3 mins until golden and crisp. Toss the vegetables with ½ bunch mint and a small bunch coriander, roughly chopped, and 4 handfuls rocket. Serve with the warm halloumi, drizzled with a little balsamic vinegar.
MPU 2

Method

  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.

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