Thai Garlic & Lime Lamb Chops with Roast Sweet Chilli Vegetables Recipe


Serves 3

For the roast vegetables

  • 240g sprouts

  • 100g carrots

  • 160g parsnip

  • 260g sweet potatoes

  • 3 sage leaves

  • 3 thyme sprigs

  • 1 rosemary sprig

  • 2 tbsp sweet chilli sauce

  • 3 tbsp olive oil

  • 2 tbsp water

  • Salt and pepper to taste

  • 1 garlic clove

For the lamb


For the roast vegetables

  • Preheat oven to 180ºC fan

  • Cut the sprouts, carrots, parsnip and sweet potato to your liking. Get a large baking tray and arrange the vegetables inside it

  • Add salt and pepper to the vegetables as taste

  • Take the sage and chop it slowly (if you do it too quickly it turns black and oxidises losing its flavour), mix it with the thyme and rosemary. Sprinkle the herbs on top of the vegetables

  • Mix everything well

  • Add sweet chilli sauce, olive oil and water

  • Mix everything well again and add a garlic clove in the middle of the tray with vegetables

  • Put the baking tray into the oven and cook for about 40 minutes (remember to turn the tray halfway through cooking, this technique cooks all the vegetables in the same way).

  • Since appliances may vary, always check the cooking, and if necessary, cook the vegetables more until they are as you wish.

For the lamb chops

  • It is recommended to marinate the lamb chops before prepare the vegetables, in this way the meat can absorb all the flavours

  • Put the lamb chops on a tray, salt and pepper as taste

  • Spread the salt and pepper in each side of the lamb

  • Add chopped garlic, olive oil, mint leaves and The Cherry Tree Thai Garlic & Lime Chutney, mix well

  • Cover with clingfilm and leave in the fridge (for at least one hour)

  • The cooking of the lamb is very short so you will only do this when the vegetables are almost ready

  • Take the lamb out of the fridge at least 10 minutes before cooking

  • This cooking method requires a pan that can be placed in the oven at a maximum of 180ºC fan

  • Put the pan on a high flame and wait for the smoke to appear, place one lamb chop at a time. Place the fat part first and cook for 2 minutes, then cook each side of the lamb for 1 minute or more if you prefer well done

  • Place the pan in the oven and cook until the heart of the meat reaches 62ºC, you can see this with the help of a cooking thermometer.

To serve

  • Serve with roast vegetables, another spoonful of The Cherry Tree Thai Garlic & Lime Chutney and some fresh mint leaves.

March 19, 2021 by Chris Braitch