Rosemary roast chops & potatoes
This one-pan supper only requires some quick assembling- pack in the Mediterranean flavours then let the oven do the work
- Prep: 10 mins
Cook: 30 mins
- Serves 4
- Easy
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
Method
-
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.
from 999999999999 http://ift.tt/1Krv5of
