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Minty lamb with warm veg salad

Minty lamb with warm veg salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
HighlightNutrientUnit
kcal398
fat17g
saturates6g
carbs33g
sugars24g
fibre0g
protein30g
low insalt0.51g
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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

Method

  • STEP 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.

  • STEP 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 TIPS
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.

Recipe from Good Food magazine, November 2008

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A star rating of 5 out of 5.2 ratings
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