Lamb With Minted Lime Salsa And Chili Roasted Vegetables
From trigger 15 years ago
- 30 minutes to make
- Serves 4
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. Read more See less
Ingredients
- 2 sweet potatoes, peeled and cut into chunks shopping list
- 4 small yukon gold potatoes, peeled and halved shopping list
- 2 parsnips, cut into chunks shopping list
- 1 red onion, sliced into wedges shopping list
- 1 garlic bulb, cut horizontally in half shopping list
- 5 tbsp olive oil shopping list
- 1 mild red chili, de-seeded and chopped shopping list
- 1 mild green chili, de-seeded and chopped shopping list
- 8 lamb loin chops shopping list
- salt and freshly ground black pepper shopping list
- FOR THE mintED lime SALSA shopping list
- 2 tbsp olive oil shopping list
- 2 shallots, finely diced shopping list
- 2 tsp grated fresh ginger shopping list
- 2 tbsp fine-cut lime marmalade shopping list
- 1 lime, juice and grated zest only shopping list
- 2 tbsp chopped mint shopping list
- 1 tbsp chopped coriander shopping list
How to make it
- Preheat the oven to 425F
- Put the potatoes, parsnips, red onion and garlic in a shallow baking dish.
- Drizzle three tablespoons of the olive oil over the vegetables and season with salt and pepper.
- Place in the oven and roast for 30 minutes.
- Stir in the chilies five minutes before the end of cooking.
- For the salsa, mix all the ingredients together and set aside.
- Heat the remaining olive oil in a heavy-based frying pan.
- 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).
- Cover and keep warm.
- Arrange the roasted vegetables and lamb chops in a serving dish.
- Spoon the minted lime salsa over the chops and serve.
- Scott Ball
- from MasterChef Goes Large
The Rating
Reviewed by 6 people-
Where do you come up with this stuff, michael? OMG, here I am, failure-at-cooking-lamb person, thinking that this might just work for me! Maybe you have a career as a cooking teacher to the masses... I'd come, really, I would! I will be attempting th...more
lacrenshaw
in Horsham loved it
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Fantastic recipe, Michael! Love the ingredients in this recipe, and the salsa sounds so amazing! An easy 5 from me!
juels
in Clayton loved it
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A beautifully enticing recipe, michael. Lamb is such a treat when it is done right and this does it justice. Greatly imaginative and 5 forks.
mystic_river1
in Bradenton loved it
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