Family dinner roast lamb chops served on a bed of roasted vegetables.
6 x Lamb Chops
2 x Cloves Garlic
1g Fresh Chopped Rosemary
30g Honey
300g Peeled Butternut Squash
1 x Red Pointed Sweet Pepper
35ml Rape Seed Oil
Sea Salt and Black Pepper
Preheat the oven to 200°c/400°f/gas 6
Cut the pepper in half lengthways – remove seeds and chop into 3cm chunks
Chop the butternut squash into chunks the same size
Put them both into a small roasting dish – drizzle over the oil and roast for 30 mins
Meanwhile peel and finely chop the garlic In a small bowl add mix the chopped rosemary, garlic and honey
Season with a little salt and some black pepper
Put the lamb chops in a roasting dish spread the honey mix over the top of the chops
Roast in the oven for 20 mins
Serve on a bed of the roasted vegetables
