Lamb and Parsnip Tray-Bake with Sweet Potato

Preheat your oven to 200°C (400°F). Position a rack in the center and let it heat fully while you prepare the ingredients.

Trim any excess fat from the lamb chops and pat them dry with paper towels. Season both sides generously with salt and black pepper, pressing the seasoning into the meat.

Peel the parsnips and sweet potatoes. Cut parsnips into 3cm chunks, removing the woody core. Cut sweet potatoes into 2cm thick half-moons or wedges of similar size for even cooking.

Peel and quarter the yellow onion. Scatter the onion quarters and whole garlic cloves (unpeeled) into a large roasting tray.

Add the parsnip chunks and sweet potato pieces to the tray. Strip the rosemary needles from the sprigs and scatter them over the vegetables along with the thyme sprigs.

Drizzle everything with olive oil and toss well with your hands to coat evenly. Spread into a single layer with space between the pieces for proper browning.

Place the lamb chops on top of the vegetables, pressing them gently into the tray so the underside makes contact with the hot surface. The fat on the chops should face upward.

Slide the tray into the oven and roast for 25-30 minutes. At the 15-minute mark, flip the lamb chops and give the vegetables a stir to ensure even caramelization.

Continue roasting until the lamb reaches an internal temperature of 63°C (145°F) for medium-rare, or 71°C (160°F) for well-done, with the vegetables tender and golden at the edges.

Remove the tray from the oven. Squeeze the roasted garlic cloves from their skins directly over the dish and toss everything together gently.

Let the tray-bake rest for 5 minutes off-heat. This allows the lamb juices to settle and redistribute throughout the meat.

Serve directly from the tray at the table, spooning any caramelized bits and juices over the lamb chops. Offer crusty bread or a simple green salad on the side if desired.