Mourne Mountain Lamb Chops with Roasted Roots and Rosemary
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Ingredients
- 8 lamb loin chops
- 3 carrots
- 2 parsnips
- 400 g potatoes
- 2 tbsp olive oil
- 1 tsp dried rosemary
- 2 garlic cloves
Nutrition (per serving)
- Calories
- 623 kcal
- Protein
- 35.8 g
- Carbohydrate
- 27.9 g
- of which sugars
- 7.1 g
- Fat
- 38.7 g
- of which saturates
- 15.4 g
- Fibre
- 7 g
- Salt
- 0.41 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Peel and chop the carrots, parsnips and potatoes into chunks, toss with the olive oil, crushed garlic and dried rosemary, and roast on a large tray for 25 minutes.
- 2
Push the vegetables to one side and add the lamb loin chops to the tray.
- 3
Return to the oven for 15-18 minutes, turning the chops halfway, until cooked to your liking and the vegetables are tender and golden.
- 4
Rest the chops for 3 minutes.
- 5
Serve the lamb chops with the roasted roots.
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