Minted Lamb with Warm Veggie Salad
Minted Lamb with Warm Veggie Salad



  • 3 carrots, cut into batons
  • 3 parsnips, cut into batons
  • 2 red onions, cut into wedges
  • 2 tbsp olive oil
  • 3 cooked beetroot, cut into wedges
  • 3 tbsp balsamic vinegar
  • 4 quality lamb chops, fat trimmed
  • Small bunch of chopped mint
  • Preheat the oven to 220C, and mix together the vegetables in a roasting tin with a tbsp of oil before roasting for 15 mins. Drizzle in 2 tbsp of balsamic vinegar, toss a little, and roast for 15 mins more.
  • Meanwhile, add 1 tbsp of oil to a frying pan and fry the lamb for 6-8 mins, or until cooked to your liking. Whizz up about half the mint in a food processor with the rest of the oil and vinegar, season well, then chuck the rest of the mint in with the vegetables. Season the roasted veggies, and serve alongside the lamb with a good splash of mint sauce.
30 mins
4 serving

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