Rhubarb and ginger jam lamb chops recipe
The mixture of rhubarb and ginger is both tart and warming and, when married with earthy beetroot and starchy potato, is just delicious. A simple dish to nourish the body and soul.
Recipe from Comfort by John Waite, published by Kyle Books.
Ingredients
- 500 g new potatoes, cut into 2cm pieces
- 1 purple beetroot, peeled and cut into 2cm pieces
- 1 golden beetroot, peeled and cut into 2cm pieces
- 3 dried bay leaves
- 1 tbsp olive oil
- 4 lamb chops
- 3 tbsp rhubarb and ginger jam
- 1 pinch sea salt flakes and coarsely ground black pepper
Details
- Cuisine: British
- Recipe Type: Lamb
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 80 mins
- Serves: 2
Step-by-step
- Preheat the oven to 220°C/430°F/gas mark 7.
- Put the potatoes, beetroot and bay leaves into a large roasting dish and toss with the oil and a generous pinch of salt and pepper. Roast for 30 minutes.
- Meanwhile rub the lamb chops with the jam, covering the chops completely.
- After the vegetables have roasted for 30 minutes, place the lamb chops on top and roast for a further 20 minutes.
- Remove the dish from the oven, cover it loosely and allow the meat to rest (still on top of everything is fine), for 5 minutes before serving.
This recipe is from Comfort by John Waite, published by Kyle Books. Photography by Nassima Rothacker.
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