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.

• 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

• 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