Baked Lamb Chops and Winter Vegetables

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Baked Lamb Chops and Winter Vegetables

An all-in-one rustic baked lamb recipe that provides the simplest yet very flavoursome meal you could want for. Almost no cooking skills are needed for this, yet the way the individual flavours are held is remarkable. Perfect for the autumn or winter months as an alternative to the Sunday roast.

These quantities are for 2 hungry people, so half, double or whatever depending on the number of people you are cooking for.

Ingredients

1 large potato (or 2 medium)

1 onion

1 carrot

1 fennel bulb

1 parsnip

2 baby turnips (navets)

Olive oil

salt

pepper

4 medium mushrooms

6 lamb chops

2 cloves of garlic

Fresh rosemary

Cooking

45 minutes before serving - Pre-heat the oven to 200°C.

Roughly chop the potato, onion, carrot, fennel, parsnip and turnip (ensure that the potatoes and carrots are smaller or thinner than the rest, so that they cook through in the same time). Place all into a roasting tray, mix around, sprinkle with salt & pepper then drizzle olive oil over everything.

Bake in the oven for 20 minutes.

Remove from the oven, add in the roughly quartered mushrooms and the roughly chopped garlic.

Lightly season the lamb chops on both sides with salt & pepper then lay on top of the bed of vegetables. Sprinkle fresh rosemary over everything.

Bake in the oven depending on how you want the meat. 15 minutes for pink meat, 20 minutes for medium and 25 minutes for well done.

Serving - Sprinkle over a little chopped parsley and serve in the centre of the table or on individual plates.

Alternatives - Any winter root vegetables can be used in this recipe. Any cut of lamb will work, but adjust cooking times to how you prefer your meat.

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