Lamb Chops with Minty Peas, Roasted Carrots and Rosemary Jus

Ingredients

• 8 lamb loin chops
• 400 g carrots
• 250 g frozen peas
• 3 fresh rosemary
• 15 g fresh mint
• 200 ml lamb or chicken stock
• 2 tbsp olive oil
• 2 clove garlic cloves

Method

1. 1

   Preheat the oven to 200°C/180°C fan. Peel and halve the carrots, toss with 1 tbsp oil and roast for 25-30 minutes until tender and lightly caramelised.

2. 2

   Rub the lamb chops with 1 tbsp oil, crushed garlic, chopped rosemary, salt and pepper. Leave to marinate for 10 minutes.

3. 3

   Heat a griddle or heavy frying pan until very hot. Cook the lamb chops for 3 minutes each side for medium, then rest for 5 minutes.

4. 4

   Pour the stock into the hot pan, scraping up any residue, and reduce for 3 minutes to make a simple rosemary jus.

5. 5

   Cook the peas in boiling water for 2 minutes, drain, then toss with chopped fresh mint and seasoning. Serve the chops with the carrots, minty peas and rosemary jus.