Monday, March 28, 2016

Recipe: One-Pan Lamb Chops with Roasted Vegetables

So, on Easter Sunday, I cooked my daughter's favorite lamb loin chops for dinner. I had friends telling me on social media how good it looks and I couldn't help but add "And it's so easy to cook too!".

This is currently my favorite recipe for cooking lamb chops as it's so easy! All you have to do is to place the lamb chops along with vegetables, all in one pan and roast it. You can add any of our favorite vegetables; our recommendation would be root vegetables such as carrots, onions and parsnips as well as zucchini, bell peppers and celery. It is a complete meal on one tray. On this occasion, I did make some mashed potatoes to go with it, as my kids love it, however to save some time, you can also add in some new potatoes to the tray so it all cooks together on the same tray.

One-pan lamb chops with roasted vegetables

Do remember to cut your vegetables in thick chunks as you want them to retain their crunchy texture.

See here for the full step-by-step video (view in full screen here)

One-pan lamb chops with roasted vegetables
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 15-18 minutes
Serves 6

15 lamb loin chops
1 carrot
1 celery
1 zucchini
1 yellow pepper
A handful fresh rosemary
Anchovies (optional)
2-3 tbsp olive oil
Salt and freshly ground pepper

For the gravy
1 OXO beef stock cube
2 cups of water
1-2 tbsp Bisto beef stock granules

1. Preheat oven to 200°C. Wash the lamb loin chops and pat dry with a kitchen towel. Line two baking trays with foil. Arrange the lamb chops between the two trays.

2. Cut the carrots, celery, zucchini and yellow pepper into large, thick chunks. Scatter on the tray between the lamb. Drizzle with olive oil and then season with salt and pepper. If you are using anchovies, you can crumble them between your fingers all over the lamb. 

3. Snip rosemary all over the lamb.

4. Place trays in preheated oven and roast for 15-18 minutes.  Allow the meat to rest for 3 minutes before serving.

5. For the gravy, bring water to the boil, then add the OXO cube and mix until dissolved. Add the Bisto beef stock granules and stir well. Simmer for about 5 minutes. Season with salt and pepper as necessary.

6. To serve, place lamb chops, and roasted vegetables on a plate, along with mashed potatoes. Serve the gravy in a gravy jug on the side and mint sauce.


On a separate occasion, we made our one-pan roasted lamb chops with some roasted vegetables again, and served it with French fries. We also cut off the fats from the lamb chops, and put it back under a hot grill for about 4-5 minutes, for crispy sinful goodness!

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  1. It looks so tasty! And I love the addition of the mashed potatoes! YUM!


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