Lamb chops with roasted vegetables.

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  • 4 lamb chops.
  • 1 level tsp fresh rosemary plus a sprig
  • 1 level tsp fresh thyme plus a sprig
  • 4 small carrots
  • 2 small parsnips
  • 2 medium sized red spuds – or new potatoes, or sweet potatoes – about 6 oz/175 g total.
  • 4 whole cloves of garlic
  • 8 small onions
  • 2 tblspn olive oil
  • 5 fl oz wine, stock or cider
  • Celtic sea salt and freshly ground black pepper

Serves   2.

  1. Set oven to 200° C, 400 ° F, gas mark 6.
  2. Bruise the rosemary in a pestle and mortar, then chop into bits along with the thyme leaves.
  3. Season the chops with salt,  pepper and herbs, both sides.
  4. Bung them into the oven in a roasting pan for about 10 mins whilst grappling with veggies.
  5. Scrub the carrots and peel the parsnips.  Slice them in half lengthways.
  6. Cut the potatoes into wedges – or leave whole if tiny new spuds.
  7. Peel garlic cloves, leave whole.
  8. Onions – slice them up but not through the root, so they look like waterlilies.
  9. Roll the vegetables in the oil.
  10. Take the chops out of the oven and arrange the veg around, return to oven for a further 35 mins or until all tender.
  11. Remove from oven.  Remove chops and veg from the pan and put onto a serving dish.  Keep warm.
  12. Put the roasting pan onto direct, medium, heat, pour in the wine, stock or cider, let it bubble whilst scraping and stirring to free off the tasty stuck bits.  Let the juice reduce a bit – for about 1 minute.  Then pour over chops and serve.

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