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Lamb chop with baked root vegetables

Cook time: 0 min.
Servings: 6

Ingredients for Lamb chop with baked root vegetables

Freshly ground pepper
0.5bundleFlat-leaf parsley
0.5dlLemon juice
1tbspOlive oil
1500gBoneless leg of lamb
2kgMixed root vegetables such as parsnips, carrots and celery
2Onions (like red onion)
3tbspBalsamic vinegar
3-4Coarsely chopped red chili
3-4Handfuls of Arugula or spinach
5cloveCoarsely chopped garlic

Instructions for Lamb chop with baked root vegetables

To prepare the Lamb chop with baked root vegetables recipe, please follow these instructions:

Spread the meat out and season the spice mixture with salt and pepper. Bind the meat with meatballs or hold it together with chicken sticks. Rub the club outside with salt and pepper and place it in an ovenproof dish. Stir in the oven at 200 degrees C. alm. Oven for approx. 1 ½ hour. Turn the club 2-3 times during the frying. Remove the lamb and allow it to rest for at least 20 minutes before cutting slices.

Baked root vegetables: Clean all vegetables. Cut parsnips, carrots and celery in spells and onions in both. Divide the garlic into the fat and arrow cloves. Bring garlic and vegetables in a greased oven-proof dish or on a plate lined with baking paper. Turn them with 1 tablespoon. Oil, salt and pepper. Bake approx. 1 ½ hour at 150 degrees C. alm. oven. Flip them a couple of times along the way.

Let the vegetables cool a little. Whip the marinade together and turn the baked vegetables together with rucola or fresh spinach.

Get the butcher to bark the lamb if you can not. Ask him to stop snoring it, you do it yourself after you have spiced the spice mixture. The fridge can also be kept together with meatballs.