Denise says:
Enjoy new season lamb chops with fresh rosemary and garlic. Good lamb chops should have light red, finely textured meat with smooth, white fat. The fat provides flavour and ideally it should be evenly distributed. If you have time to marinate them, a good splashing of olive oil, lemon juice and a little red wine is a great combination!
It is also suitable for a mid-week family meal during Pesach.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves: 4 people
Ingredients:
1 kg potatoes – skins on and cubed~
8 – 12 lamb chops
3 tablespoons olive oil
~
8 sprigs of rosemary
1 whole bulb garlic – left whole
2 red onions – peeled and cut into large wedges
~
300g cherry tomatoes on the vine
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper
Garnish
Sprigs of fresh rosemary
Lemon wedges
Method
1) Parboil the potatoes so that they are just soft. Drain and transfer to an ovenware dish.2) Heat the oil in a large frying pan. Brown the chops on both sides. Lift out of the pan and set aside.
3) Preheat the oven to 175 F/ 350 F/ Gas mark 4.
4) Sit the chops on top of the potatoes. Add the rosemary, red onions and garlic. Season and roast in the oven for 30 minutes.
5) Add the tomatoes and balsamic vinegar; roast for a final 5 minutes.
Serve immediately with sprigs of fresh rosemary and lemon wedges.