Roasted Brussels Sprouts with Jersey Lamb Chops

Preheat your oven to 200°C (180°C fan). Line a large roasting tray with baking parchment.

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.

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.

While the vegetables are roasting, season the Jersey lamb chops generously with salt and pepper on both sides.

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.

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.

Remove the lamb chops from the pan and set aside to rest, covered with foil.

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.

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.

To serve, divide the roasted vegetables among four plates. Place two lamb chops on each plate and drizzle with the creamy mustard sauce.