One-pan-wonder lamb chop and roast vegetable dinner

By Claudine Noppe

A quick, one-pan dinner recipe should be in every cook’s repertoire. This one is ready in under an hour and leaves very minimal washing up, perfect for a mid-week meal.  I have tried many one-pot recipes and have a few good ones under my belt. One-pot recipes can be very versatile, but can also be quite monotonous as the majority seems to be pasta based. I have nothing against a good pasta one-pot-wonder, trust me, but switching to a sheet pan and the oven, opens up a whole new world of possibilities.

This recipe also utilizes cupboard and fridge staples and allows you to use up some of the veggies in the back of your fridge.

Click here for the downloadable recipe.

Ingredients

Serves 3 - 4

·         4 lamb loin chops

·         ¼ head of cabbage, roughly chopped

·         ½ a butternut, cubed

·         1 red pepper, cubed

·         4 baby marrows cut into quarter‘s

·         5 – 6 mushrooms also quartered

·         1 sweet potato, cubed

·         2 – 4 tablespoons olive oil

·         2 tablespoons balsamic vinegar

·         1 teaspoon dried oregano 

·         1 teaspoon honey

·         1 teaspoon whole grain mustard

·         Salt and pepper

Method:

1. Pre-heat the oven to 180 °C while you are preparing your vegetables. I don’t like to peel my butternut and sweet potato. The skins add flavour, extra nutrients and crispiness. Place all the vegetables in a sheet pan/ roasting tin and season with some salt and pepper. Mix in one to two tablespoons of olive oil, cover with tin foil and roast for 35 min.

2. While the beg is going, place the lamb loin chops in a zip lock bag with one to two tablespoons of olive oil, the balsamic vinegar, oregano, honey and mustard. Leave to marinate while the veggies are cooking.

3. Once the veggies are soft turn on the grill function on your oven and turn it up to maximum heat.

4. Push the veggies to one side of the pan and place the four chops on the other side. Drizzle the left over marinade in the bag over the veggies.

5. Grill the veg and chops in the oven for 10 min on one side and then 5 min on the other side.

6. I served mine with some ready-made hummus and pine nuts. It will also be delicious with some couscous or bulgar wheat.