-
1
Pre-heat the oven to gas mark 7/425u00b0F/220u00b0C.
-
2
Pat dry the lamb chops and place them onto an oiled tray.
-
3
Season the lamb with salt and pepper and drizzle with olive oil and sprinkle half of the chopped herbs and give it all a good toss.
-
4
Pop the tray on the middle shelf of the oven for about 10-15 minutes, till you prepare the vegetables.
-
5
To prepare the vegetables - peel and chop the carrots and parsnips in half lengthways.
-
6
Peel and chop the potatoes in half lengthways and then cut each half into 4 wedges.
-
7
With the onions, peel the skin off but do not slice them. 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 lilies.
-
8
Leave the garlic cloves whole with their skin on.
-
9
Put all the chopped vegetables, onions and garlic cloves in a bowl.
-
10
Add in the rest of the chopped herbs, season with salt and pepper and sprinkle in the oil and toss them well.
-
11
Remove the chops from the oven, arrange the vegetables all around the meat and return the tray to high shelf of the oven and cook for a further 35 minutes or until both the meat and vegetables are tender.
-
12
Remove them from the oven and cover the tray with foil to allow the meat to rest for about 20 minutes.
-
13
Transfer the chops and vegetables onto a serving plate.
-
14
Scrape and pour the remaining juices from the tray into a saucepan.
-
15
Pour in the stock and let it simmer and bubble over medium heat for about 5 minutes.
-
16
Pour the gravy into a jug and serve along with the lamb chops and vegetables.
