Lamb and roasted vegetables
Tender lamb chops with fresh herbs, roasted vegetables and rice is a delicious and easy family meal
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
40
MINUTES
Ingredients
2 small red peppers, de-seeded and roughly chopped
1 large courgette, sliced
4 garlic cloves, lightly crushed but left almost whole
1 onion, roughly chopped
 1 sprig of thyme, off the stalk
½ red chilli, roughly chopped
2 tbsp white wine vinegar
½ tbsp honey
dash of rapeseed oil
8 lamb chops
knob of butter
bunch of parsley, chopped
Method
Put the rice on to boil in lightly salted water and drain when cooked. Brown rice takes quite a bit longer than white rice to soften, sometimes almost twice as long, so please allow more time than normal.
Toss the peppers, courgette, garlic, onion, thyme, chilli, white wine vinegar and honey in the oil and place into an oven heated to 180°C for at least a half an hour or until the vegetables are cooked through.
Heat your grill to medium and rub a little oil and seasoning into the chops. Grill for about three minutes on each side or until they are cooked to your liking.
Allow the meat to rest for five minutes before serving. Serve the chops on a bed of the vegetables with the juice from the pan poured over and the rice on the side.
Melt the butter in the roasted dish and use it to scrape any remaining juices, pour this onto the meat and sprinkle with the parsley.
