Lamb With Minted Lime Salsa And Chili Roasted Vege... |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Inspired by Scott Ball from MasterChef Goes Large A delicious hearty meal rich with ethnic and rustic features. Remember to keep the lamb pink, as the more it is cooked, the drier it becomes. This doesn’t apply, of course, if you are cooking it slowly in liquid - when making a stew, for example. Ingredients:
2 sweet potatoes, peeled and cut into chunks |
4 small yukon gold potatoes, peeled and halved |
2 parsnips, cut into chunks |
1 red onion, sliced into wedges |
1 garlic bulb, cut horizontally in half |
5 tbsp olive oil |
1 mild red chili, de-seeded and chopped |
1 mild green chili, de-seeded and chopped |
8 lamb loin chops |
salt and freshly ground black pepper |
for the minted lime salsa |
2 tbsp olive oil |
2 shallots, finely diced |
2 tsp grated fresh ginger |
2 tbsp fine-cut lime marmalade |
1 lime, juice and grated zest only |
2 tbsp chopped mint |
1 tbsp chopped coriander |
Directions:
1. Preheat the oven to 425F
2. Put the potatoes, parsnips, red onion and garlic in a shallow baking dish.
3. Drizzle three tablespoons of the olive oil over the vegetables and season with salt and pepper.
4. Place in the oven and roast for 30 minutes.
5. Stir in the chilies five minutes before the end of cooking.
6. For the salsa, mix all the ingredients together and set aside.
7. Heat the remaining olive oil in a heavy-based frying pan.
8. Season the lamb chops, add to the pan and sear for 5-6 minutes on each side (you will need to cook them in batches).
9. Cover and keep warm.
10. Arrange the roasted vegetables and lamb chops in a serving dish.
11. Spoon the minted lime salsa over the chops and serve.
12. Scott Ball
13. from MasterChef Goes Large
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