Serves: 4

Preparation time: 10 minutes
Cooking time: Under 30 minutes

Ingredients:

8 lean lamb chops
20 baby turnips, topped and tailed
Salt and freshly milled black pepper
75ml/5tbsp olive oil
12 garlic cloves, unpeeled
25g/1oz unsalted butter

Shallot and Marjoram Vinaigrette:

4 shallots or 1 medium white onion, peeled and finely diced
45ml/3tbsp extra virgin olive or rapeseed oil
5ml/1tsp runny honey
30ml/2tbsp red wine vinegar
3 sprigs of fresh marjoram or oregano leaves, picked and roughly chopped
250g/9oz fresh rocket leaves, rinsed
15ml/1tbsp lemon juice

Method:

Preheat the oven to Gas mark 7, 220°C/425°F.

Put the turnips in a mixing bowl, season and toss in 15ml/1tbsp of the olive oil. Scatter over a baking tray with the garlic cloves and the butter. Roast for 10-15 minutes, or until caramelised and tender. Keep warm.

Place the chops on a chopping board and season. Cook under a preheated moderate grill for 4-6 minutes (for medium rare), turning occasionally. Transfer to a warm plate, cover and set aside.

To prepare the shallot and marjoram vinaigrette; in a small bowl combine the shallots, olive or rapeseed oil, honey, vinegar and seasoning. Add the herbs.

Place the rocket in a large bowl, season and toss in the lemon juice and remaining oil.

Divide the rocket evenly over the plates with the turnips and chops. Spoon the vinaigrette over the lamb and serve immediately.

Tip:

This recipe is great cooked on the hob in a griddle pan too.