Balsamic glazed lamb chops with roasted vegetables
Family friendly lamb chop recipe
Serves
4
Prep Time
10 mins
Cook Time
25 mins
This is a fresh spin on an old classic. We've changed up the glaze a little and added some colourful, seasonal, autumn vegetables to roast and steam, to make this a complete meal. Feel free to use whatever vegetables are in season though. When you've got company, take this quick and easy meal to the next level, by plating in up to look gorgeous on a big platter or board.
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ShareIngredients
8 Quality Mark lamb cutlets
2 Tbsp balsamic vinegar
3 Tbsp honeyi
1 Tbsp finely chopped fresh rosemary
2 large parsnips
cut into sticks2 large carrots
cut into sticks2 large kūmara
cut into wedges3 garlic cloves
crushed3 Tbsp oil
1/2 cup grated Parmesan cheese
seasonal vegetables
steamed (optional)
Method
Heat the grill or BBQ to a medium-high heat.
Season the lamb on both sides with salt.
Mix honey, balsamic vinegar and rosemary together to make glaze.
Place lamb under the grill (on a baking tray) or on the BBQ plate and cook chops for 2 minutes each side.
Then brush the glaze liberally on both sides of the chops and cook for an extra 3-5 minutes.
Serve with roast vegetables and steamed greens.
Preheat oven to 200°C
Place parsnips, carrots and kūmara in a bowl, coat in about 2 Tbsp oil and crushed garlic. Try and provide some space for the vegetables to roast evenly - use two trays if necessary.
Transfer to baking tray lined with baking paper.
Season lightly with salt and pepper.
Roast in oven for 20 minutes.
Remove from oven and sprinkle with parmesan. Roast for 5-10 minutes until golden and cooked through.
Nutrition Information per Serving (411g)
This nutrition analysis is based on 4 serves and doesn't include the seasonal vegetables to serve.
