LAMB CHOPS WITH SWEET POTATOES & ZESTY HERB CRUST

Serves 4

For the vegetables

● 2 large sweet potatoes, cut into wedges

● 1 red onion, cut into wedges

● 1tbsp balsamic vinegar

● 2tbsp olive oil

● 2 x 6-cutlet racks of lamb, French-trimmed

● 200g (7oz) cherry tomatoes on the vine

● A small handful of fresh rosemary and thyme leaves

For the zesty herb crust

● 1 large handful of fresh parsley, chopped

● 1 large handful of fresh mint, chopped

● 2 garlic cloves, grated

● 25g (1oz) fresh breadcrumbs

● Grated zest and juice of ½ a lemon

● Grated zest and juice of ½ an orange

● 1-2tbsp olive oil

Preheat the oven to 180°C/fan 160°C/gas 4. Spread the sweet potato and onion wedges in a large roasting tray. Mix the balsamic vinegar and olive oil together and drizzle over the wedges. Roast in the oven for 20 minutes, or until just browned and softened. To make the crust, combine the parsley, mint, garlic, breadcrumbs and zests in a bowl. Add the juices and enough olive oil to bring the mixture together. With damp hands, press into the fat side of the lamb.

Take the wedges out of the oven and carefully nestle the lamb racks on top. Scatter with the tomatoes, rosemary and thyme. Roast for 25 minutes for medium rare (or 5-8 minutes more for well done). Allow to rest for 5 minutes, then carve into chops. Serve with the wedges and drizzled with any roasting juices.