Rosemary Lamb Chops With Roasted Root Veg

• servings: SERVES 4

Ingredients

350g butternut squash and sweet potato, diced

1 leek, sliced

4 potatoes, cubed

3 tbsp olive oil

8 lamb chops

a few sprigs of rosemary

Directions

1 Heat the oven to 180C fan, gas 6. Take a large roasting tin and spread the squash and sweet potatoes, leek and potatoes in the base. Toss in the oil with plenty of seasoning.

2 Arrange the chops on top, sprinkle over the rosemary sprigs and season well.

3 Roast for 20 minutes, turn the vegetables and chops, and roast for another 20 minutes until the vegetables are tender and chops are brown.

Notes

This very easy dish works really well with chicken thighs on the bone too. You could add sprigs of thyme in place of the rosemary.