Minty lamb with warm veg salad

30-60 minutes 4 servings 400 kcal or less balsamic vinegar beetroot carrot carrots halloumi with roasted vegetables lamb chop lamb chops lamb chops with roasted vegetables lamb with mint sauce mint parsnip parsnips red onion red onions

N/A

Source

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

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.