Lamb chops with rosemary and garlic

Ingredients 10
Servings 1
Minutes 5 mins


Serving Change
  • 2
  • 4
    cloves garlic, crushed
  • fresh rosemary
  • 12
    lamb chops, deboned
  • 700
    potatoes, washed and thinly sliced
  • salt and freshly ground black pepper
  • 65
    olive oil
  • 2
    lemons, juice
  • 30
    chopped fresh mint
  • 45
    olive oil


5 mins
Preheat the oven to 200 ºC and grease 2 ovenproof dishes with a little olive oil.
Cut each lemon into 6 slices and place 6 slices in each dish.
Sprinkle 1 crushed clove of garlic and a few sprigs of rosemary in each dish.
Bring the ends of each chop together and secure with a cocktail stick.
Place a chop on each lemon slice.
Arrange the potatoes around the chops and sprinkle with salt and pepper and the remaining garlic, more rosemary and the 65ml olive oil.
Roast for 15 minutes, turn the potatoes and roast for another 15 minutes or until the meat is just done but still slightly pink inside and the potatoes are tender.
Process the lemon juice, mint and 45ml olive oil in a food processor and drizzle over the meat and potatoes.

Read more on: roast  |  lamb


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