Step 1: You will need...
- A rack of 16 lamb chops, divided into 4
- 4 sprigs of fresh rosemary or 2 tbsp of dried rosemary
- 6 sprigs of fresh thyme or 1 tbsp of dried thyme
- 4 carrots cut into chunks
- 1 whole celery root (celeriac) cut into cubes
- 2 large sweet potatoes cut into cubes
- 1 whole garlic bulb seperated into cloves
- 8 shallots
- 6 olive oil
- 50 g butter
- 2 chopped fresh parsley
- freshly ground black pepper
- 1 baking tray
- 1 frying pan
- 1 fork
- 1 knife
- 1 spoon
- 1 cutting board
Step 2: Preheat the oven
Preheat the oven to 250 C.
Step 3: Prepare the vegetables
Crush the garlic cloves with a knife. Place all the vegetables in the roasting tray.
Step 4: Season the vegetables
Sprinkle the vegetables with the thyme, rosemary, salt and pepper. Then drizzle them with half the oil and add half the butter to the roasting tray.
Step 5: Mix with oil
Mix the vegetables around to give them a good coating of the oil and herbs.
Step 6: Put in the oven
Place them in a pre heated oven.
Step 7: Roast the vegetables
Roast the vegetables for 25 minutes. Keep gently basting the vegetables throughout the cooking time to ensure they remain covered in oil.
Step 8: Season the lamb
Take the lamb and season it with salt and pepper.
Step 9: Brown the lamb
Heat up the rest of the oil and butter in the frying pan and put in the lamb chops. Cook for 5 minutes until nicely browned.
Step 10: Cook the lamb
Once browned add the lamb to the vegetables in the oven. Cook for 10 minutes.
Step 11: VIDEOJUG TIP
Make sure the vegetables are just done before adding the lamb. If you like your lamb on the well done side, give it another 15 minutes.
Step 12: Sprinkle and serve
Once cooked, take the tray out and sprinkle fresh parsley over the top and serve.