Rosemary roast chops & potatoes

A one-pan roast for the whole family - try it with chicken or pork chops too

Recipe uploaded by

Barney Desmazery

19 ratings 4

Recipe by Barney Desmazery

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Tested

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 30 mins

Gluten-free

Heat oven to 220C/200C fan/gas 7. Heat half the oil in a flameproof roasting tin or ovenproof sauté pan. Brown the lamb for 2 mins on each side, then lift out of the pan. Add the rest of the oil, throw in the potatoes, then fry for 4-5 mins until starting to brown. Toss in the rosemary and garlic, then nestle the lamb in with the potatoes.
Roast everything together for 20 mins, then scatter over the tomatoes and drizzle with the vinegar. Place back in the oven for 5 mins until the tomatoes just begin to split. Remove from the oven and serve straight from the dish

PER SERVING

754 kcalories, protein 36g, carbohydrate 46g, fat 48 g, saturated fat 21g, fibre 4g, sugar 4g, salt 0.34 g

Recipe from Good Food magazine, June 2009.

Latest comments and suggestions

Results 21-33

Julie Watson

14 March 2011

Julie Watson commented on this recipe

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.

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georgie

28 March 2011

georgie commented on this recipe

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

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DebbieT

22 April 2011

DebbieT rated and commented on this recipe

love this recipe use it all the time

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Athalour

09 May 2011

Athalour rated and commented on this recipe

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

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marchesratty

29 May 2011

marchesratty rated and commented on this recipe

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

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Nayaths

10 October 2011

Nayaths commented on this recipe

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

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Adinuffalready

26 January 2012

Adinuffalready commented on this recipe

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

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Catherine

19 May 2012

Catherine rated and commented on this recipe

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.

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Amanda888

09 June 2012

Amanda888 rated this recipe

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Alison

10 June 2012

Alison rated and commented on this recipe

Fab

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jimiskewl

01 February 2013

jimiskewl commented on this recipe

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.

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Robert L.

10 February 2013

Robert L. commented on this recipe

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.

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Desire For Food

10 April 2013

Desire For Food rated this recipe

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