With just a few ingredients and a few minutes in the oven, you'll have a dish bursting with flavor and color. The combination ...

Cut the carrots into large chunks ... or in a large pottery dish. Cut the chops in half and trim off some of the excess fat. Set aside. Render down the fat on a gentle heat in a heavy pan ...

When the leeks and carrots are cool, cut them in half lengthwise and set them on a baking tray. Season with salt and sprinkle with 1 tablespoon each of oil and vinegar. (You’ll reheat them later.) ...

Cut the carrots into large chunks ... Preheat the oven to 180°C/350°F/Gas Mark 4. Cut the chops in half and trim off some of the excess fat. Set aside. Render the lamb fat on a gentle heat ...