I love one pan meals! Simple, healthy delicious meals is what I’m all about, and this one-pan baked lamb chops with roasted vegetables and yoghurt mint dressing is a recipe I know you’re going to love! If you do make it please let me know in the comment below or send me a photo via social media @nataliebradynutrition and let what you think of it. I absolutely love hearing your guys feedback, and I’d love to know if you’d like more recipes like this, so please do get in touch.
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
4-5 Lamb chops (amount will depend on appetite and how many you are feeding – my husband and I used 5 for this recipe)
1 bunch of baby carrots, cut off carrot tops
1 bag of green beans, stem end chopped off
1 large sweet potato/potato, cut into thin round circles
1 bulb of garlic, split into individual garlic cloves
Olive oil for roasting
Himalayan sea salt and pepper to taste
Mint yoghurt dressing
4 tbsp greek or coconut yoghurt
1/3 cup freshly chopped mint
Juice from ½ a lemon
2 tbsp olive oil
Pre-heat oven to 180 degrees Celsius.
On a baking tray add carrots and sweet potato. Drizzle with olive oil and season with salt and pepper. Pop this into the oven for 10 minutes.
After 10 minutes take the tray out of the oven. Add green beans onto the tray and place the lamb chops on top. Drizzle the green beans and lamb chops with olive oil, salt and pepper. Pop the tray back into the oven for 10-15 minutes until lamb chops are cooked through.
Make your dressing by adding all dressing ingredients into a small bowl. Mix together until well combined.
Add cooked vegetables onto two plates, top with lamb chops, drizzle with mint yoghurt dressing, enjoy immediately!