Rosemary lamb chops with roasted veg

A perfect midweek roast – simple to do and cooked in one roasting tin, so less washing-up!

SERVES 4 PREP TIME 10 MINS COOK TIME 40 MINS

400g pack diced butternut squash and sweet potato

1 leek, sliced

4 medium potatoes, cut into cubes

● 8 lamb chops

● A few rosemary sprigs

1

Heat the oven to 200C/Gas 6. Take a large roasting tin and spread the squash and sweet potatoes, leek and potatoes over the base.

2

Arrange the chops on top, sprinkle over rosemary sprigs, and season generously with salt and pepper.

3

Roast for 20 mins, turn over the vegetables and chops, and roast for 20 more mins until the vegetables are tender and the chops are cooked.