Rosemary roast chops with potatoes
recipe
Rosemary roast chops with potatoes
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This simple one-pot dish also works well with chicken breasts or pork chops
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
Serves:
4
Preparation:
10
Cook Time:
30
Total Time:
40min
Directions
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- Heat oven to / fan/gas Heat half the oil in a flameproof roasting tin or ovenproof saute pan. Brown the lamb for mins on each side, then lift out of the pan. Add the rest of the oil, throw in the potatoes, then fry for mins until starting to brown. Toss in the rosemary and garlic, then nestle the lamb in with the potatoes.
Source: BBC Good Food Magazine
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