A lovely, tasty meal to embrace the joys of spring and the growth of the first fresh vegetables of the season. The sweet meat of boneless lamb chops are roasted with garlic and rosemary, and served with roasted asparagus and baby new potatoes along with glazed carrots.
Lamb Noisettes with Spring Vegetables
- Preparation time: 40 minutes
- Cooking time: 30 minutes
- 8 noisettes of lamb, or boned lamb chops
- a few sprigs of rosemary
- ½ whole garlic
- salt and freshly ground black pepper
- 2 tbsp olive oil
- 675 g (1½ lb) baby potatoes (about 12)
- 450 g (1 lb) asparagus (16–20 small spears or 12–15 large)
- 2 olive oil
- 450 g (1 lb) new carrots (about 8)
- 300 ml (10 fl oz) vegetable stock (1¼ cups)
- knob of butter
- 1 tsp soft brown sugar
- You will also need 2 roasting tins/pans. One large enough to just take the noisettes of lamb and the other for the potatoes and asparagus.
- Preheat the oven to 200°C (400°F) (gas 6)
- Wash the potatoes and halve any that are large. Add them to a large pan of boiling salted water and parboil for 7 minutes.
- Wash the asparagus and snap off and discard the whitish, woody parts at the end of the stems. Add them to the pan of potatoes during the last 2 minutes Drain everything well.
- Next make a bed of rosemary sprigs in the roasting tin/pan for the meat. Now lay the lamb on top and add the halved garlic. Season well and sprinkle over the olive oil. Roast in the bottom half of the oven for 20–25 minutes until the lamb is cooked through.
- Put the potatoes in the second roasting tin/pan and coat them well with the olive oil. Roast on a racak above the lamb for 10 minutes.
- Now add the asparagus to the tin/pan with the potatoes and baste them with the oil. Roast for 10–15 minutes, turning the potatoes and asparagus a couple of times.
- While everything is roasting in the oven, wash and trim the carrots. Put the carrots, vegetable stock, butter, and sugar in a pan, bring to the boil and then gently simmer, uncovered, for about 20 minutes or until the carrots are tender.
- Add any remaining cooking juices from the carrots to those left from roasting the lamb and use to make a gravy.