- Lamb cutlets x 8
- 600g Heritage rainbow carrots
- 600g Parsnips
- 600g Baby charlotte potatoes
- whole garlic bulb
- Olive oil
- Rosemary stems
- Salt and pepper
Mint Sauce ingredients
- 2 bunches of mint, large
- 150g of sugar
- 150ml of white wine vinegar
- 150ml of water
- 1 pinch of salt
Pick the mint leaves, blanch the mint leaves for a few seconds in boiling water, and then refresh in ice water. Drain and squeeze out any excess moisture before finely chopping.
Add the sugar, water, salt and vinegar to a pan and bring to the boil, as soon as it’s boiling remove from the heat and leave to cool.
Once cooled pour the liquid over the chopped mint. Transfer to a jar and store in the fridge.
Preheat oven to 200°C
Prepare the vegetables for roasting, peel the parsnips and the carrots, cut into thick batons, keeping all the pieces a similar size to make sure they cook at the same time.
Put on a baking tray and drizzle with olive oil season with salt and pepper, scatter the rosemary onto the veg and place in the preheated oven for 35-40mins or until tender and caramelised.
Cut the potatoes in half if small or into wedges if larger, put in a baking tray and liberally add olive oil and toss to coat all the potatoes evenly.
Place in the oven at the same time as the root veg and bake for 35-40 mins until tender and golden brown and crispy.
Place the garlic bulb onto the same tray as the potato and bake until soft, remove before potatoes are finished baking if needs be.
The garlic will be caramelised and soft and can be served in its skin to be squeezed out by the diners
Whilst the veg are cooking season the lamb chops with salt and pepper and drizzle with olive oil.
The chops can be grilled or panfried and served pink. They usually take 4 mins on each side, but thicker chops may need longer.
Serve with the mint sauce.