- 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
- Sea salt and freshly ground pepper
- ½ tbsp olive oil
- 2 tbsp cold water
- Roasting tin
- Bowl
- 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.