One-pan Lamb Roast Chops
PREP 15 MIN•COOK 25 MIN
Number of servings
2 tsp lemon juice
1 tsp olive oil
1 sprig of fresh rosemary leaves picked, chopped
1 garlic clove minced
salt & pepper, to taste
300g lamb cutlets, all fat removed
450g potatoes cut in small wedges
1 courgette (medium) 2cm sliced
100g cherry tomatoes
1⁄2 lemon cut in wedges
Preheat oven to 200°C/fan 180°C/gas 6 and line a large oven proof dish with baking paper.
In a large bowl, mix together lemon juice, oil, rosemary, garlic and season with salt and pepper. Add wedges, toss well and spread over the base of the dish.
Toss chops to coat in remaining mixture and arrange over the wedges. Roast for 20-25 minutes or until potatoes are almost cooked and chops are beginning to brown.
Scatter courgette and tomatoes over the chops and continue to roast for a further 5-8 minutes until vegetables begin to soften.
Divide lamb and vegetables between plates and squeeze over extra lemon to serve.
1798 kJ / 432 cals
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