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Rosemary roast chops & potatoes

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

  • Prep: 10 mins
    Cook: 30 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 754
  • Carbohydrates 46
  • Saturated Fat 21
  • Sugar 4
  • Protein 36
  • Fat 48
  • Fibre 4
  • Salt 0.34

Nutrition per serving

  • Calories 754
  • Carbohydrates 46
  • Saturated Fat 21
  • Sugar 4
  • Protein 36
  • Fat 48
  • Fibre 4
  • Salt 0.34

Ingredients

  • 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

Method

  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.

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