This is a recipe I’ve adapted from one I found a few years ago when we were on the Chesterfield Canal at Misterton. I use a bread dipper from Charlie and Ivy on my lamb, but I’m sure just some seasoning and a touch of oil would work just as well.

This serves two generously

Ingredients

• 4 to 5 medium Potatoes suitable for roasting
• 2 medium carrots
• 2 small parsnips
• 1 small red onion (I didn’t have a red onion today so used a brown one)
• 4 lamb chops or two lamb steaks
• Oil for roasting, Rapeseed, olive oil which ever you prefer
• Lemon, Balsamic and juniper bread dipper (Charlie and Ivy) or just a bit more oil
• Salt and pepper
• 1 Tbsp Balsamic vinegar

Method

• Pre heat your over to Gas 6, 180C fan, 200 C.
• Drizzle some oil into a roasting tin and heat it up in the oven.
• Peel all the vegetables and cut into chunks about half the size you would for normally roasting them.
• Put the potatoes in a pan and cover with water. Bring them up to the boil.
• Once boiling par boil them for 3 minutes then add the carrots and parsnips, pop a lid on the pan and continue to boil for a couple more minutes.
• Meanwhile peel the onion and cut into wedges, about 6 in all.
• Drain the vegetables well and let them steam dry for a couple of minutes.

• Add the veg to the hot roasting tin and turn the vegetables over in the oil.
• Roast for forty minutes turning the veg a couple of times.
• Heat a frying pan on a high heat.
• Rub a small dribble of oil or bread dipper onto each side of the chops and season. Seal the chops in the pan for about a minute on each side to give them colour.

• Take the roasting tin out of the oven, check the vegetables are cooked through with a bit of colour, then drizzle over the balsamic vinegar and turn the vegetables over in it. Put the chops on top of the vegetables with any juices from the pan and return to the oven for five minutes, a little longer if the meat is thick.
• Let everything rest for a few minutes before serving.

It’s nice with a crisp green salad

Enjoy