Rosemary roast lamb chops

Name: Rosemary roast lamb chops
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 3 tbsp olive oil; 8 lamb chops; 1kg potatoes chopped into small chunks; 4 rosemary sprigs; 4 garlic cloves left whole; 250g cherry tomatoes; 1 tbsp balsamic vinegar

Barney Desmazery

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.5 out of 5.118 ratingsRate

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

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

3 tbsp olive oil
8 lamb chops
1kg potatoes

chopped into small chunks
4 rosemary

sprigs
4 garlic cloves

left whole
250g cherry tomatoes
1 tbsp balsamic vinegar

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Nutrition: per serving

kcal754
fat48g
saturates21g
carbs46g
sugars4g
fibre4g
protein36g
salt0.34g

low

Method

step 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.
step 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.

Recipe from Good Food magazine, June 2009

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A star rating of 4.5 out of 5.118 ratings

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