Minted lamb chops traybake is the easy British Sunday-adjacent dinner when you want minty chops and roast veg on one tray. Roast Minted Lamb Chops 1kg (Frozen) with potatoes and veg until the fat crisps. Shop Lamb Chops and Lamb for minted or plain butcher chops.
Ingredients
- 1kg minted lamb chops (or plain chops + mint sauce)
- 700g baby potatoes, halved; 2 red onions, wedges
- 2 peppers, chunky; 2 tbsp oil; salt and pepper
- Extra mint sauce or jelly to serve
- Green beans or peas on the side
Method
- Heat oven to 200°C fan. Toss potatoes, onion and peppers with oil and seasoning on a large tray. Roast 15 minutes.
- Nestle chops among the veg. Roast a further 20–25 minutes until chops are browned and potatoes tender.
- Rest chops 5 minutes under foil. Spoon tray juices over.
- Serve with extra mint sauce and greens — leftover chops make brilliant next-day sandwiches.
- For plain chops, brush with mint sauce in the last 5 minutes of roasting.
Prefer plain chops? Lamb Chops 900g-1.1kg (Frozen) take a mint glaze at the end. Browse Lamb for shoulders and more.