Rosemary Roast Chops & Potatoes
A satisfying and flavorful dish featuring juicy lamb chops with crispy potatoes and burst cherry tomatoes, all roasted to perfection in a balsamic-infused herb blend. Enjoy the tender meat alongside caramelized potatoes and pops of sweet tomato goodness—all from just one pan!
— Constant Cookbook
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
Instructions
- 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.
Cook Time
30M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 754 calories
- Fat Content: 48 grams fat
- Saturated Fat Content: 21 grams saturated fat
- Carbohydrate Content: 46 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 36 grams protein
- Sodium Content: 0.34 milligram of sodium
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