One-pan Lamb Roast Chops

PREP 15 MIN
•
COOK  25 MIN

DF

EF

GF

NS

NF

Number of servings
2
Ingredients

2 tsp lemon juice

1 tsp olive oil

1 sprig of fresh rosemary leaves picked, chopped

1 garlic clove minced

salt & pepper, to taste

450g potatoes cut in small wedges

300g lamb cutlets, all fat removed

1 courgette (medium) 2cm sliced

100g cherry tomatoes

1⁄2 lemon cut in wedges

Methodbased on 2 servings
1

Preheat oven to 200°C/fan 180°C/gas 6 and line a large oven proof dish with baking paper.

2

In a large bowl, mix together lemon juice, oil, rosemary, garlic and season with salt and pepper. Add potato wedges, toss well and spread over the base of the dish.

3

Toss lamb to coat in remaining mixture and arrange over the wedges. Roast for 20-25 minutes or until potatoes are almost cooked and lamb is beginning to brown.

4

Scatter courgette and tomatoes over the lamb and continue to roast for a further 5-8 minutes until vegetables begin to soften.

5

Divide lamb and vegetables between plates and squeeze over extra lemon to serve.

Nutritional Informationper serving

Energy (kJ)

1798 kJ / 432 cals

Protein

37.1 g

Fat

15.3 g

Sat. Fat

5.2 g

Carbs

30.8 g

Sugar

3.7 g

Fiber

4.7 g

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