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Rosemary roast chops with potatoes

This simple one-pot dish also works well with chicken breasts or pork chops

Dish Details:


INGREDIENTS:

3 tbsp olive oil
8 lamb chops
1kg/2lb 4oz potatoes, chopped into small chunks
4 rosemary sprigs
4 garlic cloves, left whole
250g/9oz cherry tomatoes
1 tbsp balsamic vinegar


PREPARATION:
Heat oven to 220C/200C fan/gas 7. Heat half the oil in a flameproof roasting tin or ovenproof saute pan. Brown the lamb for 2 mins on each side, then lift out of the pan. Add the rest of the oil, throw in the potatoes, then fry for 4-5 mins until starting to brown. Toss in the rosemary and garlic, then nestle the lamb in with the potatoes.

Roast everything together for 20 mins, then scatter over the tomatoes and drizzle with the vinegar. Place back in the oven for 5 mins until the tomatoes just begin to split. Remove from the oven and serve straight from the dish.


PREP/COOK
INFORMATION:

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4

Source: BBC Good Food Magazine

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 DISH DETAIL KEY
clock Quick & Easy: 30 minutes or less

heart Healthy Recipe: low fat and/or calories

kid-friendly Kid-Friendly: extra nutrition and/or fun!

low-carb Low-Carb: low carbohydrates

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