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Rosemary roast lamb chops

Course Main Dish
Cuisine Modern Australian
Servings 4


  • 3 tbsp olive oil
  • 8 lamb chops
  • 1 kg potatoes chopped into small chunks
  • 4 rosemary sprigs
  • 4 garlic cloves left whole
  • 250 g cherry tomatoes
  • 1 tbsp balsamic vinegar


  • 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.
  • 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.
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