Rosemary Roast Lamb Chops Recipe - BBC Good Food

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• Rosemary roast lamb chops

Rosemary roast lamb chops

• Barney Desmazery

Save recipeServes 4EasyPrep: 10 minsCook: 30 minsA star rating of 4.5 out of 5.112 ratingsRateloading...

This one-pan lamb chops supper only requires some quick assembling - pack in the Mediterranean flavours then let the oven do the work

Gluten-freePrintAdSkip to ingredientsAlternativesComplete the dish

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Kale & chorizo broth

A star rating of 4.5 out of 5.49 ratings

A meaty stew with a holiday feel that will make you dream of Spain

Ingredients

Nutrition

• 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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Nutrition: per serving

• kcal754
• fat48g
• saturates21g
• carbs46g
• sugars4g
• fibre4g
• protein36g
• salt0.34glow

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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 from Good Food magazine, June 2009

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A star rating of 4.5 out of 5.112 ratingsAdAd

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