Roast Lamb Chop with Herb Sauce

Step 1

Preheat oven to 220°C (425°F). Toss the 300g Brussels sprouts with 1 tbsp olive oil, salt and pepper on a baking tray. Roast for 15-20 minutes until tender and browned.

Step 2

While sprouts roast, make the herb sauce: blend 1 cup parsley, 2 garlic cloves, juice of 1 lemon, and 2 tbsp olive oil until smooth. Season with salt and pepper.

Step 3

Season the 4 lamb chops with salt and pepper. Heat a skillet over high heat, add the chops and sear for 2-3 minutes per side for medium-rare, until browned and cooked to your liking.

Step 4

Serve the lamb chops with the roasted Brussels sprouts and drizzle generously with the herb sauce.

Step 5

Garnish with extra parsley if desired.