Eversfield Organic grass fed lamb loin chops.
Fresh ground pepper
Garlic cloves (8)
Pre heat oven to 180°C.
Place all the ingredients into a roasting dish except from the lamb chops, red wine and mint jelly. Drizzle the ingredients with olive oil, sea salt and ground pepper and toss in the tray. Place in the oven for 25 minutes.
Meanwhile heat more olive oil in a pan. Pat dry the lamb loin chops with kitchen roll and season with salt and pepper.
Cook in the pan for four minutes each side and two minutes on their edges. Leave to rest in a warm place.
Using the juices from the chops, add 2 tablespoons of mint jelly and a cup of wine. Stir the mixture continuously until it start to thicken.
Once it is of thick cream consistency it is good to go. Remove the roasted veg from the oven and arrange on plates, add the lamb loin chops and pour the delicious sauce over the lamb.