Rosemary roast chops & potatoes

Rosemary roast chops & potatoes

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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 chops
  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
20th Feb, 2016
You need the oil, no such thing as olive oil making you fat
10th Oct, 2011
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
29th May, 2011
This is delicious. I also used lamb steaks and added an extra 20mins in the oven. Will definitely do this again
9th May, 2011
Scrumptious! Since I was using giant garlic cloves, I chopped the cloves up a bit to spread them out. Awesome comfort food.
22nd Apr, 2011
love this recipe use it all the time
28th Mar, 2011
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
14th Mar, 2011
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.
7th Jan, 2011
I have made this recipe many times and everyone loves it
31st Oct, 2010
Very easy and delicious. Can substitute the tomatoes for other veg (eg courgettes) just as well. Family favourite now.
23rd Sep, 2010
I was disappointed after all the excited comments. Used lamb steaks rather than chops. Just found it a bit dull.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.