Kale & chorizo broth
A meaty stew with a holiday feel that will make you dream of Spain
Rosemary roast lamb chops
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 3 tbsp olive oil
- 8 lamb chops
- 1kg potatoeschopped into small chunks
- 4 rosemarysprigs
- 4 garlic clovesleft whole
- 250g cherry tomatoes
- 1 tbsp balsamic vinegar
Nutrition: per serving
- kcal754
- fat48g
- saturates21g
- carbs46g
- sugars4g
- fibre4g
- protein36g
- salt0.34glow
Method
step 1
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.
step 2
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.
