Cotswold Lamb Chops
With Mint Chimichurri and Roasted Vegetables
Time Required
1 Hour
Serves
4
Cooking Level
Intermediate
Ingredients
- 2 x Double Cotswold Lamb Chops (7oz each)
- ¼ cup olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 pound mixed vegetables
For the Mint Chimichurri
- 1 cup fresh mint leaves
- ½ cup fresh parsley leaves
- 2 garlic cloves
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Steps for cooking
- Preheat oven to 200°c.
- In a small bowl, whisk together olive oil, smoked paprika, garlic powder, onion powder, salt and pepper.
- Rub the spice mixture onto both sides of the lamb chops, making sure to coat them well.
- Heat a skillet over medium-high heat and add the lamb chops. Sear for 2-3 minutes on each side until nicely browned.
- Transfer the lamb chops to a baking sheet and roast in the oven for 8-10 minutes, or until cooked to your liking.
- While the lamb is cooking, prepare the vegetables by washing and cutting them into bite-sized pieces. Toss them with a little olive oil, salt and pepper, and spread them out on a separate baking sheet. Roast in the oven for 20-25 minutes or until tender and lightly browned.
- To make the Mint Chimichurri, combine the mint, parsley, garlic, olive oil, red wine, vinegar, salt and pepper in a food processor and pulse until finely chopped and well blended.
- Serve the lamb chops with the roasted vegetables and a generous spoonful of the Mint Chimichurri on top.
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