Roasted Lamb Chops with Blistered Tomatoes
I’m adding another lamb recipe because so many of you love lamb recipe ideas and why wouldn’t you? It’s one of the most nutritious, easy and tasty meats to prepare and cook and it is so versatile. When I posted on my instagram stories this recipe, so many of you were excited. Within two days I had around 17 people send me photos of their attempt to cook this sheet pan dinner (I hadn’t posted a recipe, only showed how I made it).
You may think 17 people isn’t that much but for a small account like mine it was huge and I was really excited. So because of that I had to remake, photograph, write up, post and send to my subscribers the recipe. So here it is. I’ve jazzed it up a bit by adding zucchini and tomatoes but if you prefer to just bake the lamb and potatoes that is fine.
Now lets all acknowledge that lamb is a fatty meat. We also need to acknowledge that we need to get over it and cook it with the fatty bits on. This is what makes the chops tender and adds so much depth of flavour to the veggies. Most of it melts off anyway so please do not cut it off!
Also if you are a bit of a clean freak like I am, Bake the meat and veggies with a sheet of baking paper over the top of it to reduce any spitting in the oven. Do not tuck the baking paper in and under, just let it sit on top so the steam can be released. Once it is time to add the tomatoes, take it off so that everything can brown.
Okay! My job is done, I finally wrote this recipe up and now I hope everyone can make it. Trust me, this will be a staple recipe in your kitchen! Oh, and by the way, I didn’t add this but what would go perfectly is a dollop of tzatziki dip on the side. Enjoy x
Serves 4
6-8 small potatoes, sliced in half
4 fourquarter lamb chops
4-6 baby truss tomatoes
1 zucchini
½ a lemon
Sea salt
Pepper
Ground garlic
Dried oregano
Fresh rosemary leaves
Extra Virgin Olive Oil
Preheat oven to 190C fan forced. Line large tray with baking paper
Season lamb with sea salt, pepper, ground garlic, oregano and rosemary leaves and place onto backing tray.
In a bowl add small potatoes and drizzle with EVOO and then season as well. Once combined add to backing tray with lamb. In the same bowl add zucchini cut into large pieces, and season. Also add to baking tray.
Place tray into oven and bake for 35 minutes.
Season tomatoes with sea salt and add to the tray. Bake a further 10-15 minutes.
Serve immediately. Squeeze fresh lemon juice all over meat and potatoes. Optional to serve with Greek feta and garnish with parsley leaves.
