|
Lamb with minted lime salsa and chilli roasted vegetables
Serves 4
Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Ingredients
2 sweet potatoes, peeled and cut into chunks4 small Maris Piper potatoes, peeled and halved2 parsnips, cut into chunks1 red onion, sliced into wedges1 garlic bulb, cut horizontally in half5 tbsp olive oil1 mild red chilli, de-seeded and chopped1 mild green chilli, de-seeded and chopped8 lamb loin chopssalt and freshly ground black pepperFor the minted lime salsa2 tbsp olive oil2 shallots, finely diced2 tsp grated fresh ginger2 tbsp fine-cut lime marmalade1 lime, juice and grated zest only2 tbsp chopped mint1 tbsp chopped corianderRecipe taken from MASTERCHEF GOES LARGE published by Ebury Press and now on sale in bookshops. Copyright Shine Limited 2005. Used by permission of Ebury Press. All rights reserved.
Method
1. Preheat the oven to 220C/425F/Gas 7.2. Put the potatoes, parsnips, red onion and garlic in a shallow baking dish. Drizzle three tablespoons of the olive oil over the vegetables and season with salt and pepper. Place in the oven and roast for 30 minutes. Stir in the chillies five minutes before the end of cooking.3. For the salsa, mix all the ingredients together and set aside.4. Heat the remaining olive oil in a heavy-based frying pan. Season the lamb chops, add to the pan and sear for 5-6 minutes on each side (you will need to cook them in batches). Cover and keep warm.5. Arrange the roasted vegetables and lamb chops in a serving dish. Spoon the minted lime salsa over the chops and serve.
Previous: Lamb with green chillies, Lamb with aubergine and tzatziki, Lamb Stew, Lamb steamed with preserved lemon and cumin, Lamb shanks with egg and lemon sauce,
Next: Lamb, shallot and date tagine, Lamb, yam and butternut squash soup, Lamb-filled flatbread, Lancashire cheese and prune filo parcels, Lancashire cheese sausages with onion gravy,
|