Rosemary roast chops & potatoes

Rosemary roast chops & potatoes

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(28 ratings)

Prep: 10 mins Cook: 30 mins


Serves 4
This one-pan supper only requires some quick assembling- pack in the Mediterranean flavours then let the oven do the work

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal754
  • fat48g
  • saturates21g
  • carbs46g
  • sugars4g
  • fibre4g
  • protein36g
  • salt0.34g
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  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 8 lamb chop
  • 1kg potatoes, chopped into small chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 4 rosemary sprigs



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 4 garlic cloves, left whole
  • 250g cherry tomatoes
  • 1 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…


  1. Turn the oven to fan 200C/ conventional 220C/gas 7. Heat half the oil in a flameproof roasting tin or ovenproof sauté pan. Brown the lamb for 2 minutes on each side, then lift out of the pan and set aside. Add the rest of the oil to the pan, add the potatoes, then fry for 4-5 minutes, until starting to brown. Add the rosemary and garlic, then return the lamb to the pan, too.

  2. Roast in the oven for 20 minutes, then scatter over the tomatoes and drizzle with the balsamic vinegar. Place back in the oven for 5 minutes, until the tomatoes just begin to split. Remove from the oven and serve straight from the dish.

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Comments (31)

cshobbs's picture

I did par-boil the potatoes first.

chimpy2's picture

Delicious! I made this a while ago now but have not got round to commenting. I love lamb but none of my family do, so I adapted this to a meal for one. Only trouble is , I can't stop making it for myself!

dianasparkler's picture

Excellent! The lamb was perfect. I did add red pepper, celery, onion, courgette - just whatever I had to do a 'one pot' dinner. Well, I added so any veg that I did it in 2 roasting dishes and tipped it all together to serve. I did parboil new pots and a little carrot while I zizzed the chops in the frying pan. When it was ready I turned the oven up to the max and added a jus for 5mins, that had a stock pot, red wine, the balsamic vinegar and a squirt of tomato puree. That made all the difference and counteracted the olive oil, the balsamic vinegar gives it a needed edge otherwise it would all be sweet and bland. It was a big hit with everyone.

catgbcook's picture

Big family favourite in this house! I've cooked it many times following the recipe but have also changed it around depending on what I have in the fridge etc. it's great with other root veg/herbs. I also tend to par boil the spuds for a few minutes first

lizleicester's picture

Nice way to cook lamb chops. The potatoes come out delicious with all the lamb juices and balsamic vinegar absorbed into them.

robertlockwood's picture

Made this dish this morning with Australian lamb and changed a couple of the ingrediengts based on availability in my kitchen; crushed rosemary leaves instead of sprigs, diced roma tomatoes in place of cherry. Still came out great and it was super easy! I think I'll need to make it again befire I get it right as this was my first attempt cooking with lamb.

jimiskewl's picture

I quartered medium sized tomatoes and added them at the beginning with only 500g of chopped spuds - 1kg seemed like rather a lot! Extra garlic gloves, chopped rosemary (even dry would be fine) and some seasoning enhanced the flavors. As with all meat, it is best to leave it at room temperature for at least 30 minutes before cooking as introducing to a hot pan straight from the fridge always toughens it up due to the shock. Maybe some peppers or courgettes next time around.

catherine30's picture

I made this for our family tea - it was as easy as it said and we all enjoyed it! I fried it first then transferred it to a pottery rectangular dish when I put it in the oven. I cooked it for 25mins before adding the tomatoes.

adinuffalready's picture

Really tasty but I would only use 1.5 tbsp of oil.

HV1's picture

You need the oil, no such thing as olive oil making you fat

nayaths's picture

This is definately one of our family faves. I make this on a regular basis. It goes great with the sunday lunch with all the trimmings or on its own with some steamed veg as something comforting mid week, its great! Ive mixed it up by adding different roastable veg in it such as carrots or sweet potato and I think it goes realy well

chrisratcliffe's picture

This is delicious. I also used lamb steaks and added an extra 20mins in the oven. Will definitely do this again

athalour's picture

Scrumptious! Since I was using giant garlic cloves, I chopped the cloves up a bit to spread them out. Awesome comfort food.

debbieknight123's picture

love this recipe use it all the time

georgie10's picture

I cooked this for my family, it was lovely. i made some jus to go with it, made with red wine, a veg stock cube and a knob of butter it was nice poured over the chops.
The potatoes came out really tasty with the tomatoes etc.
mmm.... will cook it again and again

whitbybunny's picture

Cooked this yesterday and it was gorgeous. Made a couple of tweeks for personal preference which were leaving the potatoes to fry for 15 minutes until brown and crispy and reducing the amount of garlic as my children aren't over fond of it. Great meal, lovely break from the typical Sunday roast.

ahowes's picture

I have made this recipe many times and everyone loves it

pennyrid's picture

Very easy and delicious. Can substitute the tomatoes for other veg (eg courgettes) just as well. Family favourite now.

tramtrish's picture

I was disappointed after all the excited comments. Used lamb steaks rather than chops. Just found it a bit dull.


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