One Pan Roast Lamb
Clock Image
Prep: 20 mins
Cook 40-45 mins
Begone, washing up! This one does what it says on the roasting tin, with a guest star from Brussels sprouts and only one (count it) one tin needed to cook this entire warming wonder.
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643 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 celeriac
  • 2 carrots
  • A 150g bag of Brussels sprouts
  • A handful of rosemary
  • 1 red onion
  • 4 lamb loin chops
  • 1 tsp caster sugar
  • 2 tbsp red wine vinegar
  • A handful of mint, leaves only
From your kitchen
  • Sea salt and freshly ground pepper
  • ½ tbsp olive oil
  • 2 tbsp cold water
You'll need
  • Roasting tin
  • Bowl
Step by step this way
  • 1.

    Heat your oven to 180°C/Fan 160°C/Gas 4. Slice the frondy bits and roots off the top and bottom of the celeriac. Peel and cut it into chunks. Peel the carrots and chop into thick chunks.

  • 2.

    Trim the Brussels sprouts. Pull off any torn outer leaves. Pick the leaves off half the rosemary stalks. Roughly chop the leaves. Peel and cut your onion into wedges.

  • 3.

    Tumble the celeriac and carrots into a roasting tin. Spread them out in the tin. Scatter with half the chopped rosemary. Season with salt and pepper. Drizzle with ½ tbsp olive oil. Roast for 15 mins.

  • 4.

    Nestle the lamb chops in the tin. Add the sprouts and onion. Roast for another 25-30 mins till the lamb is browned and the veg are tender and charred.

  • 5.

    While the lamb and veg are cooking, make your mint sauce. Tip 1 tsp sugar into a small bowl. Pour in 2 tbsp red wine vinegar and 2 tbsp cold water. Stir till the sugar has dissolved.

  • 6.

    Finely chop the mint leaves. Add this to the sugar and vinegar mix. Season and stir.

  • 7.

    Divide the lamb and roast veg between two warm plates. Sprinkle with the rest of the chopped rosemary. Serve with the mint sauce.

  • Tip

    Coming up rosemary
    Pop your leftover rosemary sprigs into a bottle of olive oil and leave it for 1 week to infuse. It will give your oil a delicate, herby flavour, that’s great for roasting veg or in salad dressings.