Oven-Roasted Lamb Chops with Potatoes, Pecorino and Rosemary

A classic Italian recipe set to become a weeknight winner.
A typical one-pan dish from Puglia, this easy oven-roasted lamb chop recipe is sure to become a weeknight winner. We’ve also added a tomato and mint side salad to balance out the richness of the lamb chops.
Ingredients:
- 1 kg lamb forequarter (shoulder) chops
- 1 tbsp extra-virgin olive oil, plus extra for drizzling
- 100 ml dry white wine
- 2 peeled garlic cloves
- 2 rosemary sprigs
- 500 gm baby chat potatoes, halved
- 150 ml chicken stock
- 30 gm sourdough bread, coarsely torn
- 30 gm finely grated pecorino
- ½ cup (firmly packed) parsley, coarsely chopped
- Lemon wedges, to serve
Tomato and mint salad
- 500 gm ripe heirloom tomatoes
- 2 golden shallots, thinly sliced
- 2 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- 1 cup (loosely packed) mint, torn
Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
Write a comment
No comments