Sticky Lamb Chops with Roasted Root Vegetables with Roasted Root Vegetables
- Spicy
- Premium
- Meat
These succulent lamb chops with their sticky asian sauce make a quick meal thats sure to impress.
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Nutrition Per Serving
- Calories 699
- Carbs 44.1g
- Fat 41.4g
- Fibre 6.6g
- Protein 40.7g
- Sugar 24g
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Step 1
Preheat the oven to 180C. Cut the white parts of the spring onion and set aside. Peel and finely chop the garlic and ginger. Slice the red chillies.
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Step 2
In a bowl, combine the ginger, garlic, hoisin, soy sauce, vinegar, brown sugar, star anise, cinnamon stick, Chinese five-spice, and half the red chillies. Marinate the lamb in this mixture.
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Step 3
Peel and cut the beetroot, squash, and carrot into batons. Arrange the vegetables on a baking tray, drizzle with olive oil, season with salt and pepper, and place in the oven.
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Step 4
If the lamb chops are not already separated, slice them into individual pieces.
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Step 5
Heat oil in a frying pan over medium heat. Cook the lamb in the pan for 2-3 minutes on each side.
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Step 6
Remove the lamb from the pan and distribute among serving plates.
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Step 7
Sear the whole spring onions in the same pan and add to the serving plates.
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Step 8
Remove the root vegetables from the oven and distribute among the plates. Garnish the lamb with the remaining chillies and fresh coriander before serving.
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