Roasted Brussels Sprouts with Jersey Lamb Chops

4.1(0 ratings)

🍂 Autumn

❄️ Winter

A hearty November dinner showcasing Jersey's finest seasonal produce. Tender lamb chops paired with caramelized Brussels sprouts, roasted parsnips, and a rich Jersey cream sauce.

Prep Time

20 minutes

Total Time

55 minutes

Calories

750 kcal

Difficulty

Medium

Equipment

4 items

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Occasion:

Dietary:

Mood:

Ingredients

Servings

3sprigsFresh rosemary

£0.75

8piecesJersey Lamb chops(about 800g total)

£24.00

500gBrussels sprouts(halved)

£1.20

400gParsnips(peeled and cut into chunks)

£0.80

300gCarrots(peeled and cut into chunks)

£0.30

2mediumRed onion(cut into wedges)

£0.60

4clovesGarlic cloves(crushed)

£0.20

4sprigsFresh thyme

£0.75

4tbspOlive oil

£0.40

30gJersey butter

£0.50

150mlJersey cream(double cream)

£1.20

1tbspDijon mustard

£0.15

100mlChicken stock

£0.20

to tasteSalt

£0.05

to tasteBlack pepper(freshly ground)

£0.10

Total Cost

£31.20

£7.80 per serving

Instructions

1.
Preheat your oven to 200°C (180°C fan). Line a large roasting tray with baking parchment.
2.
In a large bowl, toss the halved Brussels sprouts, parsnip chunks, carrot chunks, and red onion wedges with 3 tablespoons of olive oil, salt, and pepper. Spread them out on the roasting tray in a single layer.
3.
Scatter the rosemary and thyme sprigs over the vegetables. Roast in the preheated oven for 25-30 minutes, turning halfway through, until the vegetables are golden and caramelized.
4.
While the vegetables are roasting, season the Jersey lamb chops generously with salt and pepper on both sides.
5.
Heat a large frying pan over medium-high heat. Add the remaining tablespoon of olive oil and the Jersey butter. Once the butter is foaming, add the lamb chops.
6.
Cook the lamb chops for 3-4 minutes on each side for medium-rare, or longer if you prefer them more well-done. Add the crushed garlic to the pan in the last minute of cooking.
7.
Remove the lamb chops from the pan and set aside to rest, covered with foil.
8.
In the same pan (don't clean it - you want those lovely flavors!), add the chicken stock and bring to a simmer, scraping up any browned bits from the bottom of the pan.
9.
Stir in the Dijon mustard and Jersey cream. Simmer for 2-3 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
10.
To serve, divide the roasted vegetables among four plates. Place two lamb chops on each plate and drizzle with the creamy mustard sauce.

Nutrition Information

Nutrition per serving (400g)

750 kcal / 3138 kJ

Carbs

25g

10% of RDA

Fat

55g

79% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

12 g

13% of RDA

Sodium

250 mg

11% of RDA

Saturated Fat

25 g

125% of RDA

Recipe Comparison

Generate a comparison to see how this homemade recipe compares to a typical supermarket alternative in terms of nutrition, cost, and preparation time.

Chef's Tips

For the best flavor, bring the lamb chops to room temperature 30 minutes before cooking.

Don't overcrowd the roasting tray - the vegetables need space to caramelize rather than steam.

If Brussels sprouts aren't your favorite, you can substitute with more parsnips or add some beetroot chunks.

The cream sauce can be made ahead and gently reheated when needed.

Pair this dish with a glass of robust red wine - a Côtes du Rhône works beautifully with Jersey lamb.

Cooking Equipment

Oven

Large roasting tray

Frying pan

Small saucepan

Dietary Information

Gluten-Free

Wine Pairings

No wine pairing suggestions available for this recipe.

Roasted Brussels Sprouts with Jersey Lamb Chops

Ingredients