Grilled Autumn Lamb Chops with Roasted Baby Turnips and Garlic with Shallot, Marjoram and Honey Vinaigrette Grilled Autumn Lamb Chops with Roasted Baby Turnips and Garlic with Shallot, Marjoram and Honey Vinaigrette

Grilled Autumn Lamb Chops with Roasted Baby Turnips and Garlic with Shallot, Marjoram and Honey Vinaigrette

An autumnal supper for 4 ready in 40 minutes. Roasted baby turnips served with grilled lamb chops drizzled with a shallot and marjoram vinaigrette

prep time
10 mins

cook time
30 minutes

serves
4 people

Ingredients

  • 8 lean lamb chops
  • 20 baby turnips, topped and tailed
  • Salt and freshly milled black pepper
  • 75ml/5tbsp olive oil
  • 12 garlic cloves, unpeeled
  • 25g/1oz unsalted butter
  • For the shallot and marjoram vinaigrette

  • :4 shallots or 1 medium white onion, peeled and finely diced
  • 45ml/3tbsp extra virgin olive or rapeseed oil
  • 5ml/1tsp runny honey
  • 30ml/2tbsp red wine vinegar
  • 3 sprigs of fresh marjoram or oregano leaves, picked and roughly chopped
  • 250g/9oz fresh rocket leaves, rinsed
  • 15ml/1tbsp lemon juice

Method

  1. Preheat the oven to Gas mark 7, 220°C/425°F.
  2. Put the turnips in a mixing bowl, season and toss in 15ml/1tbsp of the olive oil. Scatter over a baking tray with the garlic cloves and the butter. Roast for 10-15 minutes, or until caramelised and tender. Keep warm.
  3. Place the chops on a chopping board and season. Cook under a preheated moderate grill for 4-6 minutes (for medium rare), turning occasionally. Transfer to a warm plate, cover and set aside.
  4. To prepare the shallot and marjoram vinaigrette; in a small bowl combine the shallots, olive or rapeseed oil, honey, vinegar and seasoning. Add the herbs.
  5. Place the rocket in a large bowl, season and toss in the lemon juice and remaining oil.
  6. Divide the rocket evenly over the plates with the turnips and chops. Spoon the vinaigrette over the lamb and serve immediately.

Tips:

This recipe is great cooked on the hob in a griddle pan too. Credit: Recipe supplied courtesy of Oliver Rowe.