These lamb chops are easy to cook but always seem so fancy, especially when dressed up with a menta sauce. They just might be one of the easiest cuts of lamb to cook and the meat is reliably juicy and flavorful. There’s no need to worry about a marinade. The mint sauce is so fresh and that it provides all the extra flavor the delicate chops need.
Ingredients
- 4 lamb chops, about 2 cm thick
- 1 tablespoon of olive oil
- 1 large onion
- 4 cloves of garlic
- 2 large carrots
- 2 medium-sized potatoes
- Salt
- Ground black pepper
Mint sauce:
- 5 tablespoons of fresh mint leave
- 100 ml of yogurt
- 1 tablespoon of honey
- 2 pinches of salt
- 4 tablespoons of wine vinegar
- 4 tablespoons of olive oil
Preparation :
For the lamb roast:
Pre-heat the oven to 200°C. Season lamb chops with salt and pepper and places them on the oiled tray. Then pop them into the oven on the top shelf for about 10 minutes.
Meanwhile, prepare the vegetables.
Peel and slice the carrots, potatoes, and onion. Peel the garlic cloves, but leave them whole. Now put all the prepared vegetables into a dish, sprinkle with the oil and toss the vegetables well around to get them coated. Season them with salt and freshly milled black pepper.
Then remove the chops from the oven, arrange the vegetables all around the meat and return the baking tray to the high shelf of the oven and cook until both the meat and vegetables are tender.
Once done, cover it with an aluminum foil let it rest for 5 minutes before you serve it.
While the roast is resting, make the mint and yogurt sauce.
For the mint and yogurt sauce:
In a food processor, drop fresh mint leaves, yogurt,honey,vinegar and pinch of salt.Run the food processor until everything is combined to a smooth texture. Now, pour olive oil and give it a mix. Pour the sauce into a bowl and serve it with the lamb roast.
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