Roast Lamb Loin Chops with Mint and Dill Sauce
Lamb loin chops are one of the best cuts in the butcher’s shop window. I love them grilled over charcoal, but I have discovered another way to keep their juicy and succulent texture. This is a one-pan roast packed with vegetables and finished with a vibrant and tangy green sauce made with spring dill tips and fresh mint.
8 lamb loin chops
4 medium potatoes, peeled and cut into quarters
1 large sweet potato, peeled and cut into 3 cm pieces
1 punnet cherry tomatoes
Small bunch rosemary
Small bunch mint
Small bunch dill
1 large teaspoon honey
Juice of 1 lemon
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
Salt and pepper
Olive oil to drizzle
Place the potatoes in a medium pan and cover with cold water. Season with salt and vinegar, then bring to the boil. Simmer for 10-15 minutes or until parboiled. In another pan, place the sweet potatoes, season with salt, bring to a boil, and then simmer until parboiled. Drain the potatoes and sweet potatoes and set aside.
Preheat the oven to 180°C (160°C fan).
Sprinkle half of the rosemary over the base of a large roasting pan. Lay the chops evenly spaced. Season with salt and pepper. Place the parboiled potatoes and sweet potatoes around and between the chops. Add the tomatoes and drizzle the dish with a little olive oil. Add the remaining rosemary. Place in the oven and roast for 20 minutes, then check to see if the chops are browned. (If not, turn on the grill function and cook for a few more minutes until browned.) Remove from the oven, cover, and rest for 5 minutes before serving.
While the chops are roasting, make the sauce by roughly chopping the mint and dill. To a food processor, add the honey, lemon juice, extra virgin olive oil, balsamic vinegar, and a pinch of salt and pepper. Blend for a few minutes or until smooth. Check for seasoning, adding more salt and pepper if necessary. Serve the sauce over the chops and accompany the dish with green peas, salad, and some crusty bread to mop up the juices.
Scroll down for a printable version.
SHOP THE RECIPE:
Roast Lamb Loin Chops with Mint and Dill Sauce
Ingredients
- 8 lamb loin chops
- 4 medium potatoes, peeled and cut into quarters
- 1 large sweet potato, peeled and cut into 3 cm pieces
- 1 punnet cherry tomatoes
- Small bunch rosemary
- Small bunch mint
- Small bunch dill
- 1 large teaspoon honey
- Juice of 1 lemon
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper
- Olive oil to drizzle
Method
- Place the potatoes in a medium pan and cover with cold water. Season with salt and vinegar, then bring to the boil. Simmer for 10-15 minutes or until parboiled. In another pan, place the sweet potatoes, season with salt, bring to a boil, and then simmer until parboiled. Drain the potatoes and sweet potatoes and set aside.
- Preheat the oven to 180°C (160°C fan).
- Sprinkle half of the rosemary over the base of a large roasting pan. Lay the chops evenly spaced. Season with salt and pepper. Place the parboiled potatoes and sweet potatoes around and between the chops. Add the tomatoes and drizzle the dish with a little olive oil. Add the remaining rosemary. Place in the oven and roast for 20 minutes, then check to see if the chops are browned. (If not, turn on the grill function and cook for a few more minutes until browned.) Remove from the oven, cover, and rest for 5 minutes before serving.
- While the chops are roasting, make the sauce by roughly chopping the mint and dill. To a food processor, add the honey, lemon juice, extra virgin olive oil, balsamic vinegar, and a pinch of salt and pepper. Blend for a few minutes or until smooth. Check for seasoning, adding more salt and pepper if necessary. Serve the sauce over the chops and accompany the dish with green peas, salad, and some crusty bread to mop up the juices.
