Minty lamb with warm veg salad

Minty lamb with warm veg salad

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(2 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Nutrition info

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

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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.

Recipe from Good Food magazine, November 2008

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Comments

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preets's picture

Even a fussy boyfriend who doesn't like vegetables wolfed this down. Very tasty and an easy meal to make afterwork a long day at work.

samjlynch's picture
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Really yummy and so simple. Will definitely make again. Lovely for a mid week meal.

hexane's picture
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Very tasty and very easy to make. A really good dish.

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