Lamb Loin on the Bone with Roasted Beetroot, Roast Onions, Pea Puree, Mint, Crunchy Roasted Potatoes

Ingredients

4 Lamb Loin Chops

2 Large Beetroots

2 cups frozen peas

4 Brown Onions

Small bunch of Mint

Thyme

4 Large Nicola Potatoes

TS Butter

Red wine vinegar

Olive OIl

Method

Beetroot Pureé

Cut beetroot into 1/4 or leave whole if they are small.  Wrap in foil and roast at 180ºC for 1 hour until soft 

Once cooked scrape the peel away and blitz into a puree. Season with salt pepper and a splash of vinegar

Roast Onions

Halve the onions and sit face up in a roasting tray. Sprinkle with thyme, salt, pepper and a drizzle of olive oil. Roast at 180ºC for 1 hour as well!!

Pea Pureé

Cook peas (reserving some once cooked for plating)...I do them in the microwave.. add most of the mint leaves and blitz into a puree with a large nob of butter and season with salt

Roast Potatoes

Peel and cut into halves. Boil on the stove until not quite cooked. Drain and don't worry if a few break or the outside gets roughed up...this just makes them crunchier. Once drains tip into a large roasting tray and drizle....liberally, with olive oil and season with salt. Cook for 70 min at 200ºC on the top shelf turning 2 or 3 times.

Lamb

Cook on a hot BBQ or griddle plate until still pink in te middle. They don't take long.