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Oven-Roasted Lamb Chops with Potatoes, Pecorino and Rosemary

Blossom Lady
Jun 28, 2025 02:46 PM
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
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