Rosemary roast chops & potatoes

Rosemary roast chops & potatoes

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(22 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

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

Additional info

  • Gluten-free
Nutrition info

Nutrition per serving

kcalories
754
protein
36g
carbs
46g
fat
48g
saturates
21g
fibre
4g
sugar
4g
salt
0.34g

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

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Method

  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.

Recipe from Good Food magazine, June 2009

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Comments

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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.

wellhard's picture
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Fab

catherine30's picture
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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.

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

athalour's picture
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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
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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
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I have made this recipe many times and everyone loves it

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

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

dancingbunny's picture
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This was so lovely and comforting and the flavours of the garlic and tomatoes and the vinegar flavoured the potatoes beautifully. I left it in the oven an extra 10 minutes as well to let the potatoes get a little crispy. This was my first time eating lamb chops and I'm very pleased it was this recipe! Would definitely make again as it was so easy.

zaxoma's picture

Elizabeth,

Typically, the better balsamic vinegars are made with the unfermented juice of the grape, which as I understand it, would mean no alcohol.

lizali's picture

I can't have alcohol in any form. Can I use something else in place of the Balsamic vinegar?

basil123's picture

I will be trying this soon!!

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