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Lamb Chump with Roasted Vegetables

These lamb chump chops, fried in vegetable oil and then boiled, are truly smoothly delicious. Serving this with roasted veggies only makes things better. The tender meat together with the cooked potatoes, onion, and carrots pair in such a delicious way!
These lamb chump chops, fried in vegetable oil and then boiled, are truly smoothly delicious. Serving this with roasted veggies only makes things better. The tender meat together with the cooked potatoes, onion, and carrots pair in such a delicious way!

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Ingredients

1 tablespoon vegetable oil
1 pound bone-in lamb chump chop
water
salt
Roasting the veggies:
3 medium-sized potatoes, cubed
1 onion, chunked
2 carrots, sliced
1 tablespoon vegetable oil
salt
pepper
fresh parsley for garnishing

Ingredients

  • Roasting the veggies:

Steps

1
Done

Frying the meat:

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

2
Done

Boiling the meat:

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.

3
Done

Roasting the veggies:

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.

4
Done

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

5
Done

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

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Nutritional Chart

697 kcal
Calories
55 g
Protein
23 g
Fat
70 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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