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Plated meal

Roasted Lamb Chops with a Minted Mash and Red Onion Marmalade

  • Gluten Free
  • Premium
  • Meat
  • Contains Dairy

Lamb chops have tender, juicy meat that is best served slightly pink. Served with roasted carrots, red onion marmalade and mint sauce.

Nutrition Per Portion

  • Calories

    883

  • Carbs

    60.3g

  • Fat

    53.8g

  • Fibre

    11g

  • Protein

    43.4g

  • Sugar

    24.9g

  • 0.0 min

    Place a pan of salted water on to boil and pre-heat the oven to 180C.

  • 0.5 min

    Peel and chop the potato into small chunks.

  • 2.5 min

    Add the potatoes to the pan of water and cook until tender and easily pierced with a fork (15mins).

  • 3.5 min

    Peel and cut the carrots into large battons.

  • 5.0 min

    Place the carrots onto a baking tray, drizzle with olive oil and season with salt and pepper. Place in the oven to roast.

  • 6.5 min

    Peel and thinly slice the red onion.

  • 7.5 min

    Heat half the olive oil in a frying pan over medium high heat.

  • 8.5 min

    Add the sliced red onions to the frying pan and sautee until beginning to caramalise.

  • 12.0 min

    Add the brown sugar and balsamic vinegar to the onions and reduce the heat to low.

  • 14.0 min

    Place a second frying pan with the remaining olive oil over high heat.

  • 14.5 min

    Season the lamb chops with salt and pepper.

  • 15.5 min

    Place the lamb chops into the frying pan and cook on either side for 1 minute.

  • 17.5 min

    Transfer the lamb chops to the oven alongside the carrots.

  • 18.5 min

    Cook the lamb until done to your liking (around 5 mins medium).

  • 19.0 min

    Drain the potatoes and return to the same pan.

  • 19.5 min

    Mash the potatoes until smooth, then add the butter, milk and half the mint sauce, stir to combine.

  • 21.5 min

    Distribute the mash potato among serving plates.

  • 22.5 min

    Remove the carrots from the oven and stack alongside the mash potato.

  • 23.5 min

    Divide the lamb chops accordingly among the plates, top with the red onion marmalade and serve with the remaining mint sauce.

  • Ingredients

    Lamb Chops

    Red Onion

    thinly sliced

    Carrot

    cut into batons

    Potatoes

    chopped

    Butter

    Mint Sauce

    Brown Sugar

    Balsamic Vinegar

    Olive Oil

    2 tablespoons per person

    Cream

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