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Lamb Chops with Fresh Mint and Roasted Jersey Royals

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Lamb Chops with Fresh Mint and Roasted Jersey Royals

New-crop Jersey Royal potatoes are roasted with small fresh beetroot and baby carrots, then served with juicy minted lamb chops.

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes 45 minutes
Serves:
 2

Ingredients

  • 20g pack fresh mint, leaves only
  • 2 tbsp sherry vinegar
  • 2 cloves garlic, finely chopped
  • 3 tbsp olive oil
  • 4 Waitrose Hand-cut Lamb Chops, from the meat service counter
  • 200g Jersey Royal new potatoes, scrubbed
  • 200g small fresh beetroot, trimmed and scrubbed
  • 200g baby carrots, trimmed and washed

Method

  1. Preheat the oven to 190°C, gas mark 5. Chop half the mint and keep the remaining leaves whole. In a shallow dish, mix the chopped mint with the vinegar, half the garlic, and 2 tbsp of the olive oil, and season. Add the lamb chops, turning them to coat in the mixture. Cover and place in the fridge until you are ready to cook (see Cook’s tip).
  2. Halve any larger potatoes and cut the beetroot into quarters. Put the potatoes, beetroot and carrots in a roasting tin and scatter over the rest of the garlic. Drizzle with the remaining oil and season. Roast for 30 minutes until tender.
  3. Meanwhile, heat a large, non-stick frying pan until very hot. Remove the lamb chops from the marinade, brushing off any excess, and fry for 3-4 minutes on each side. Reserve the marinade.
  4. Serve the chops on top of the vegetables. Pour the reserved marinade into the frying pan and simmer briefly. Drizzle over the lamb and top with the remaining mint.

Cook's tips

Although not essential, the lamb will benefit from being marinated for several hours in the fridge if time allows.

Drinks recommendation

Lamb chops with fresh mint deserve the full flavours of a Waitrose Cabernet Sauvignon. Its pure, succulent blackcurrant flavour is great with lamb and will stand up well alongside the vinegar, mint and beetroot.

Comments and images

Average user rating 5 stars out of 5

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AgnesTa

AgnesTa 26 August 2011 20:42

this is fantastic

Justin

Justin 26 July 2010 19:43

I forgot to add my photo!

Justin

Justin 19 July 2010 21:22

Extremely simple and delicious. Like others, I actually roasted the vegetables with a little more oil for more like an hour. Sparkling rose wine is lovely with this in the summer.

Mark Lewis

Mark Lewis 06 July 2008 22:26

I followed the recipe to the letter, but the vegetables and potatoes were still under-cooked after 30 minutes. They took around 45 minutes altogether. I would suggest par-boiling them first.

jackie Lonsdale

jackie Lonsdale 15 June 2008 20:16

Very tasty and easy to make, suggest though that the vegetables are allowed to cook for an additional 5 - 10 minutes

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5 stars out of 5

Average user rating Based on 52 ratings

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Nutritional Info

Typical values per serving:
Energy 613.0kcal
Sugars 14.1g
Fat 38.7g
Saturated Fat 10.7g
Salt 0.5g

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This recipe was first published on Waitrose.com in May 2008