Minty lamb with warm veg salad

• carrots↗3

  peeled, cut into sticks

• medium parsnips↗3

  peeled, cut into sticks

• red onions↗2

  peeled, cut into wedges

• olive oil↗ tbsp
• large cooked beetroot↗

  cut into wedges

• balsamic vinegar↗ tbsp
• lamb chops↗4

  trimmed

• small bunch mint↗

  roughly chopped

Step-by-step instructions

1. 1

   Heat oven to 220C/fan 200C/gas 7. Mix together the carrots, parsnips and onions in a roasting tin with 1 tbsp oil, then roast for 15 mins. Toss in the beetroot, drizzle with 2 tbsp balsamic vinegar, then roast for 15 mins more until just tender.

2. 2

   Meanwhile, heat 1 tbsp oil in a non-stick frying pan. Fry the chops for 6-8 mins, turning halfway, until cooked to your liking. Whizz half the mint in a small food processor with the remaining vinegar and oil, then season. Add a little water if the mixture is a bit thick. Toss the remaining mint with the roasted veg, then season and serve alongside the chops, drizzled with mint sauce.