Wash the salsify thoroughly, peel it (ideally wearing gloves) and put it straight into water with the vinegar. That way it stays paler and is easier to prepare.
Preheat the oven to 200 °C (180 °C fan) and cut the salsify into batons. Toss with olive oil and salt and spread on a baking tray.
Bake the salsify at 200 °C for 20–25 min, until tender and lightly browned at the edges. Meanwhile, roughly chop the hazelnuts.
Season the lamb chops with salt and pepper. Heat olive oil in a frying pan and sear the meat well on both sides.
Take the pan off the heat and let the lamb chops rest briefly. That keeps the meat juicier and spreads the heat more evenly.
Arrange the salsify with the lamb chops and scatter the hazelnuts over the top.
Good to know
When it gets cooler outside, a plate like this is simply lovely. Robust, nutty, with delicate roasted flavours and still pleasantly simple.
Swaps
Hazelnuts → walnuts (more omega-3 fatty acids). Salsify → celeriac (similarly savoury, a little more potassium). Lamb chops → beef steak (plenty of protein, plus iron and vitamin B12). Olive oil → ghee (stable at high heat).
Allergens
Contains tree nuts from the hazelnuts. For children, chop the nuts finely or leave them out; during pregnancy the dish is no concern as long as the lamb is well cooked.
