Rosemary Roast Lamb Chops Recipe
This one pan lamb chops dinner only requires some quick prep work and then you can let the oven do the rest of the work. Our lamb chops, sourced from trusted farms and estates, are cut from the rump with the centre bone is left in for added flavour.
INGREDIENTS
8 LAMB CHOPS
3 tbsp olive oil
1kg potatoes chopped into small chunks
4 roemary sprigs
4 garlic cloves left whole
250g cherry tomatoes
1 tbsp balsamic vinegar
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 originally found at: https://www.bbcgoodfood.com/recipes/rosemary-roast-lamb-chops
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