Rosemary Roast Lamb Chops

Weekend Delights

Assemble this quick and easy one-pan lamb chop dish with Mediterranean flavours and let the oven work its magic.

Rosemary Roast Lamb Chops

4 Serving

40 Minutes

754 Calories


  • 8 Lamb Chops
  • 3 Tbsps of Olive Oil
  • 5 cloves of garlic, whole
  • 5 rosemary sprigs
  • 1kg potatoes, chopped into small quarter chunks
  • 350g of cherry tomatoes
  • 1 tbsp balsamic vinegar


  • Step 1: Preheat the oven to 200C with the fan setting. In a flameproof roasting tin or ovenproof saut√© pan, heat half of the oil. Brown the lamb for 2 minutes on each side, then remove from the pan and set aside. Add the remaining oil to the pan, followed by the potatoes, and fry for 4-5 minutes until they start to turn golden brown. Stir in the rosemary and garlic, then return the lamb to the pan.
  • Step 2: After roasting in the oven for 20 minutes, sprinkle the tomatoes over the dish and drizzle with balsamic vinegar. Return to the oven for another 5 minutes until the tomatoes start to split. Take out of the oven and serve directly from the dish.