- 3 carrots, peeled, cut into sticks
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 3 medium parsnips, peeled, cut into sticks
The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…
- 2 red onions, peeled, cut into wedges
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 3 large cooked beetroot, cut into wedges
A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…
- 3 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 4 lamb chops, trimmed
- small bunch mint, roughly chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
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.
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.
Make it veggieGRILLED 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.