Ingredients
The following ingredients have 4 Servings
- 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
Instruction
- 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.
