TOTAL TIME: PREP 10 mins COOK 30 mins

Ingredients -

3 carrots, peeled, cut into sticks
3 medium parsnips, peeled, cut into sticks
2 red onions, peeled, cut into wedges
2 tbsp olive oil
3 large cooked beetroot, cut into wedges
3 tbsp balsamic vinegar
4 lamb chops, trimmed
small bunch mint, roughly chopped

Directions -

Heat oven to 220C/fan 200C/gas 7. Mix together the carrots, parsnips and onions in a roasting tin with 1 tbsp oil, then roast for 15 mins. Toss in the beetroot, drizzle with 2 tbsp balsamic vinegar, then roast for 15 mins more until just tender.

Meanwhile, heat 1 tbsp oil in a non-stick frying pan. Fry the chops for 6-8 mins, turning halfway, until cooked to your liking. Whizz half the mint in a small food processor with the remaining vinegar and oil, then season. Add a little water if the mixture is a bit thick. Toss the remaining mint with the roasted veg, then season and serve alongside the chops, drizzled with mint sauce.