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 garlic cloves
Nutrition (per serving)
- Calories
- 570 kcal
- Protein
- 37.3 g
- Carbohydrate
- 13.5 g
- of which sugars
- 7.3 g
- Fat
- 39.3 g
- of which saturates
- 15.6 g
- Fibre
- 6.6 g
- Salt
- 0.82 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 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
Rub the lamb chops with 1 tbsp oil, crushed garlic, chopped rosemary, salt and pepper. Leave to marinate for 10 minutes.
- 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
Pour the stock into the hot pan, scraping up any residue, and reduce for 3 minutes to make a simple rosemary jus.
- 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.
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