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One-pan minted roast lamb
Fruit and vegetables
150g/5½oz small
new potatoes
, quartered
1 medium
carrot
, peeled and cut into short batons
1 small
parsnip
, peeled and cut into short batons
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 heaped tbsp chopped fresh
mint
, plus extra to serve
Cooking ingredients
1 tbsp olive oil or
sunflower oil
sea salt and freshly ground
black pepper
1½ tsp
white wine vinegar
1 tsp
caster sugar
2 tsp olive oil or
sunflower oil
Meat, fish and poultry
2
lamb loin
chops
Back to recipe
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