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Rosemary roast lamb chops & potatoes

Rosemary roast lamb chops

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Rating: 5 out of 5.75 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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
Nutrition: per serving
HighlightNutrientUnit
kcal754
fat48g
saturates21g
carbs46g
sugars4g
fibre4g
protein36g
low insalt0.34g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, June 2009

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Overall rating

Rating: 5 out of 5.75 ratings
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