Minty lamb with warm veg salad

Minty lamb with warm veg salad

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(2 ratings)

Prep: 10 mins Cook: 30 mins

Easy

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: per serving

  • kcal398
  • fat17g
  • saturates6g
  • carbs33g
  • sugars24g
  • fibre0g
  • protein30g
  • salt0.51g
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Ingredients

  • 3 carrot, peeled, cut into sticks
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 3 medium parsnip, peeled, cut into sticks
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 2 red onion, peeled, cut into wedges
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 large cooked beetroot, cut into wedges
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 3 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 4 lamb chop, trimmed
  • small bunch mint, roughly chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

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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Comments (4)

bikerbell's picture

Tried this with halloumi which we love. I'm afraid that I wasn't too keen, although there wasn't any one thing I can put my finger on.
I think I'll try Mediterranean oven roasted vegetables with balsamic , halloumi and miss out the mint and rocket.

preeti2104'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
5

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

hexane's picture
5

Very tasty and very easy to make. A really good dish.

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