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Lamb chops with roasted radishes


Serves: 2
timePrep time: 30 mins
timeTotal time:
Lamb chops with roasted radishes
Recipe photograph by Dan Jones

Lamb chops with roasted radishes

Roasting radishes brings out their sweetness; a lovely contrast to pan-fried lamb and minted yogurt

Serves: 2
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
553Kcal
Fat
28gr
Saturates
13gr
Carbs
33gr
Sugars
10gr
Fibre
5gr
Protein
34gr
Salt
0.9gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 4 Taste the Difference lamb cutlets
  • 300g Jersey Royal new potatoes
  • 1 x 200g pack radishes, trimmed; larger ones halved
  • 1 tbsp olive oil, plus 2 tsp extra
  • 1 small red onion, very thinly sliced
  • 1 tbsp cider vinegar
  • 1 tsp caster sugar
  • 75g fat-free Greek style natural yogurt
  • 1 tbsp chopped mint, plus extra to serve
  • 40g lighter Greek-style salad cheese

Step by step

No waste cooking
You'll likely make more pickled onions than you need but they keep in the fridge for up to 1 week. Try adding them to a cheese toasie, or use as a fresh, bright garnish for chilli or tacos.
  1. Put a baking tray in the oven and heat to 220°C, fan 200°C, gas 7. Take the lamb out of the fridge to come to room temperature. Parboil the potatoes in salted water for 5 minutes, then drain. Toss the potatoes and the radishes with 1 tablespoon of oil. Season well, spread out on the hot tray and roast for 18-20 minutes.
  2. Meanwhile, put the red onion in a bowl and cover with boiling water for 5 minutes, then tip into a sieve to drain. Mix the vinegar, sugar and a pinch of salt in the bowl, then stir in the onions. Leave to pickle.
  3. Heat the extra 2 teaspoons of oil in a non-stick frying pan. Season the lamb cutlets and brown the edges in the pan, then cook for 2-3 minutes each side over a medium heat, or until done to your liking. Remove to a plate and let rest for 2-3 minutes, loosely covered with foil.
  4. While the lamb is resting, mix together the yogurt, mint and seasoning to taste.
  5. Divide the roasted veg and lamb between two plates. Add a spoonful of minted yogurt and the drained red onions, then crumble over the cheese and scatter over the extra mint to serve.

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