Recipe

Lamb With Minted Lime Salsa And Chili Roasted Vegetables Recipe

	Trigger / All my dishes 11 months ago 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 ... More Prep:15m Cook:30m Servings:4	Trigger
	minted lime salsa

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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

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

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Comments

lacrenshaw 11 months ago said:
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 this dish really, really soon. Thanks, michael! ^5...
Lorraine

juels 11 months ago said:
Fantastic recipe, Michael! Love the ingredients in this recipe, and the salsa sounds so amazing! An easy 5 from me!

mystic_river1 11 months ago said:
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.

jimrug1 11 months ago said:
Now we're talkin .......;-)~ I love your root veggie roast. Great choice of veggies to go with the lamb and your minted salsa condiment sounds awesome. Worth more than a 5 that's for sure..
Thanks for sharing... Jim

gourmetana 11 months ago said:
Michael what a gorgeous recipe! I love everything about it my friend! The roasted roots and lamb are a great combination, love it! A big 5 from me and I agree with Jim, it is worth more than that!

elgab89 11 months ago said:
This is fabulous! Instead of the mint jelly you made a mint salsa! How delicious! Michael, you have me as your fan!

psyjenna123 10 months, 2 weeks ago said:
This is a great recipe. Very simple but also clever. It was devised by a Master Chef contestant and is in their 2006 recipe book. There are a couple of other good lamb recipes in that book too.

carolyn_elliott 10 months, 2 weeks ago said:
The first time I ate Lamb was at The Elyssee Hotel in London, England. It was on the menu and this meat and potatoes kid from teh Mid-west had never eaten anything like that. Always desired a great Lamb recipe so I definitely will consider this one when I get the courage enough to revisit the past. Bon Apetite!

capedread 8 months, 2 weeks ago said:
This sounds fantastic

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