SOME people are of the opinion that roast leg of lamb with mint sauce can't be beaten - but in fact there are plenty of other cuts to try.

Lamb chop with
char-grilled vegetables

Preparation time less than 30 mins.

Cooking time 10 to 30 mins

INGREDIENTS

Drizzle of olive oil

1 lamb chop, fat trimmed (and reserved for sauce)

salt and freshly ground black pepper

2 rosemary stalks

1-2 tbsp honey

FOR THE CHAR-GRILLED VEGETABLES

1 tbsp olive oil

1/2 red onion, peeled and cut into wedges

1/2 fennel bulb, peeled and cut into wedges

For the sauce

1 tbsp olive oil

1/2 onion, peeled and chopped

fat from lamb chop, chopped

splash of red wine

drizzle of balsamic vinegar

1 beef stock cube

splash of water

METHOD

1. Preheat the oven to 220C/425F/Gas 7.

2. For the chop, heat the oil in a griddle pan. Season the chop and cook in the pan with the rosemary stalks for 3-4 minutes on each side. Drizzle with honey, transfer to the oven and cook for 6-8 minutes.

3. For the vegetables, heat the oil in a griddle pan and char-grill the onion and fennel wedges for 4-5 minutes, turning once. Transfer to the oven and cook for 8-10 minutes.

4. Finally, to make the sauce, heat the oil in a non-stick frying pan and sauté the onion for 2-3 minutes, to soften. Add the fat and heat for a further 1-2 minutes.

5. Stir in the red wine and balsamic vinegar. Crumble in the beef stock with a splash of water. Simmer gently for 8-10 minutes.

6. Remove the sauce from the heat and strain.

Serve the chops alongside the roasted vegetables. Pour the sauce over to finish.