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Roasted Lamb Chops with Blistered Tomatoes

This easy Mediterranean-inspired tray bake is your next mid-week meal inspiration. The combination of roasted lamb, fluffy potatoes, and blistered tomatoes is delicious, healthy, and hearty.

Roasted Lamb Chops with Blistered Tomatoes

Serves 4

Prep 10



8 small potatoes, sliced in half (3x3cm)

4x fourquarter lamb chops

12 baby truss tomatoes

1 large zucchini, sliced on the diagonal


4 tablespoons extra virgin olive oil

3 garlic cloves minced

2 tsp Greek oregano, dried

1 tablespoon rosemary leaves, chopped

1 whole lemon

generous amount of sea salt and pepper


  1. Preheat oven to 200°C fan forced / 220°C conventional oven / 425°. Line large tray with baking paper

  2. Season lamb with sea salt and pepper. Then seaon with half the ground garlic, oregano and rosemary leaves. Place onto a baking tray.

  3. In a bowl add the potatoes and zucchini and drizzle with more EVOO and then season with the remaining herbs and spices. Once combined add to the baking tray with lamb.

  4. Place the tray into the oven and bake for 40 minutes covered with foil.

  5. Season the tomatoes with sea salt and add them to the tray. Bake a further 15 minutes uncovered.

  6. Serve immediately. Squeeze fresh lemon juice all over the meat and vegetables.

  7. Optional to serve with Greek feta and garnish with parsley leaves.

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