Possum’s Recipe Book

Lamb Chops With Roast Carrots Beetroot And Salsa Verde

Serves 2

500g beetroot - sliced
Small punnet of cherry tomatoes
2½tbsp. olive oil
¾ tbsp. balsamic vinegar
6 thin carrots
¾tsp fennel seeds roasted and ground
2 lamb chops/steaks
1tsp dried chillies crumbled
Sprinkle sea salt
Black pepper
 
For Salsa Verde
Small bunch mint - leaves only - chopped
Small bunch basil – leaves only - chopped
Handful rocket - chopped
1tbsp capers
4 anchovy fillets - chopped
1 garlic clove – finely sliced
½ tbsp. Dijon mustard
 
Method
 Pre-heat oven to 180C (Fan)
 
In a glass bowl put the beetroot, 1tsp olive oil, balsamic vinegar
and season with salt.  Set aside.
Halve carrots lengthwise.
Put into another glass bowl with 1tsp olive oil, fennel seeds and
season with salt and pepper.
Put beetroot, carrots and tomatoes on a roasting tray cover
with foil and bake in the oven for 30mins.
Uncover and continue to bake for about 15mins.
 
In a small glass bowl add olive oil, sea salt and chillies.
Heat a fry pan with a drizzle of oil.
Brush the chilli mixture over the chops and fry on
both sides until done to your liking.
 
For Salsa Verde
Put all the ingredients together and blend until smooth.
 
To serve
Place vegetables on individual plates, 
put chops on top and drizzle some Salsa Verde over. 
Serve the rest of the Salsa Verde in a separate jug.