• 800cal
  • 30min


Rosemary Lamb Roast Chops

How to Make It

Preheat the oven to 200 degrees celsius. Heat half of the oil in a flameproof roasting tin and brown the lamb for 2 minutes on each side. Remove the lamb and set aside.

Add the rest of the oil to the pan and fry the potatoes for 5 minutes until they start to brown. Next, add the rosemary and garlic and then return the lamb to the pan.

Roast in the oven for 20 minutes, then scatter the tomatoes and drizzle over the balsamic vinegar. Bake for a further 5 minutes and serve.


  • 4 lamb chops
  • 500g maris piper potatoes, chopped into small chunks
  • 125g cherry tomatoes
  • 2 tbsp olive oil
  • 4 rosemary sprigs
  • 2 cloves of garlic
  • 1 tsp balsamic vinegar

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