Baked Lamb Chops With Roasted Potatoes, Parsnips And Carrots

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 lamb chops
• 6 medium parsnips
• 6 medium carrots
• 15 -20 baby red potatoes
• 1 onion (peeled and quartered)
• 1 mutsu apple (quartered, peel on)
• 1/3-1/2 cup extra virgin olive oil
• 5 -6 sprigs fresh thyme
• 8 cloves garlic (skins left on)
• 1 lemon (zested and juice of half)
• salt
• fresh ground black pepper

Recipe

• 1 preheat the oven to 425 degrees f.
• 2 cut the potatoes in half, (leave peel on) peel and slice the parsnips and carrots lengthwise.
• 3 place the parsnips, carrots, onion, potatoes, and all the garlic cloves in a tray and coat and toss generously with extra virgin olive oil.
• 4 (i use my lasagna pan) add some he fresh thyme (including sprigs), salt and pepper, toss again.
• 5 then place in oven for 15 minutes.
• 6 while the vegetables are in the oven, sprinkle some thyme, lemon zest, salt and pepper onto the chops.
• 7 then place them in the tray on top of vegetables and add the apples.
• 8 sprinkle a little extra virgin olive oil, and the juice of half the lemon on top of chops.
• 9 return to oven.
• 10 cook for around 45 minutes until the meat is tender and the vegetables are golden.
• 11 tip: i like to serve a piece of the quartered apple per plate, and i also take the peel off the cooked garlic and serve a couple cloves per plate.