Lamb Chump with Roasted Vegetables

Heat the vegetable oil in a skillet over medium-high heat and fry the lamb chops on both sides until they start browning.

Transfer the lamb chops to a cooking pot over medium heat, fill with water to cover the meat entirely, salt it, bring to a boil, then reduce to a simmer. Simmer for 30 minutes.

Meanwhile, add the potatoes on a baking tray on parchment paper. Add the onion and carrots too, drizzle the vegetable oil over them, season with salt and pepper, mix them using your hands and spread them evenly. Roast for 25 minutes at 360⁰F/180⁰C.

Place the cooked meat on the work surface, remove the bone, and pull the meat apart.

Serve the meat with roasted veggies, garnished with fresh parsley.