ROSEMARY ROAST LAMB CHOPS

Rosemary roast lamb chops image

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

Provided by Barney Desmazery

Time 40m

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 754 calories, Fat 48 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 0.34 milligram of sodium