Step #1 Pre-heat the oven to gas mark 7/425F/220°C.
Step #2 Pat dry the lamb chops & place them onto an oiled tray.
Step #3 Spice up the lamb with salt & pepper & drizzle with olive oil & sprinkle half of the sliced herbs & give it all a good toss.
Step #4 Pop the tray on the middle shelf of the oven for about 10-15 mins, till you prepare the vegetables.
Step #5 To prepare the vegetables - peel & chop the carrots & parsnips in half lengthways.
Step #6 Peel & chop the potatoes in half lengthways & then cut each half into 4 wedeges.
Step #7 With the onions, peel the skin off but do not slice them.
Step #8 Make cuts not all the way down to the roots but about 3/4 way - make cuts into eighths so what you have are onions slightly opened up like water lillies.
Step #9 Leave the garlic cloves whole with their skin on.
Step #10 Put all the sliced vegetables, onions & garlic cloves in a bowl.
Step #11 Add in the rest of the sliced herbs, season this with salt & pepper & sprinkle in the oil & toss them well.
Step #12 Remove the chops from the oven, arrange the vegetables all around the meat & return the tray to high shelf of the oven & cook for a further 35 mins or until both the meat & vegetables are tender.
Step #13 Remove them from the oven & cover the tray with foil wrap to allow the meat to rest for about 20 mins.
Step #14 Transfer the chops & vegetables onto a serving plate.
Step #15 Scrape & pour the remaining juices from the tray into a saucepan.
Step #16 Pour in the stock & let it simmer & bubble over med-heat/flame for about 5 mins.
Step #17 Pour the gravy into a jug & serve alongwith the lamb chops & vegetables.
Enjoy the Lamb Chops With Roasted Vegetables recipe