One pan minted roast lamb
Ingredients
- 150g/5½oz small new potatoes, quartered
- 1 medium carrot, peeled and cut into short batons
- 1 small parsnip, peeled and cut into short batons
- 1 tbsp olive oil or sunflower oil
- good pinch dried thyme or ½ tsp fresh thyme leaves
- 1 medium courgette (around 175g/6oz), halved lengthways and cut into 1.5cm/⅝in slices
- 2 lamb loin chops
- sea salt and freshly ground black pepper
- 2 heaped tbsp chopped fresh mint, plus extra to serve
- 1½ tsp white wine vinegar
- 1 tsp caster sugar
- 2 tsp olive oil or sunflower oil
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