Baked Lamb Chops with Rosemary and Garlic

4 standard portions

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Ingredients

• 800 g Lamb chops (about 100g/3.5oz per chop)
• 2 tablespoons Olive oil
• 1 tbsp Olive oil
• 1 tbsp Olive oil
• 3 Garlic clove (crushed)
• 10 g Fresh rosemary (finely chopped)
• 800 g New potatoes (quartered)
• 0.5 Lemon (juice and zest only)
• 4 Shallots (quartered)
• 2 pinch Fine sea salt
• 2 pinch Ground black pepper
• 200 g Cherry tomatoes

Method

1. Put 800 g Lamb chops, 2 tbsp Olive oil, 3 Garlic clove, 10 g Fresh rosemary, juice and zest of 0.5 Lemon and 2 pinch Sea salt in a bowl. Mix well so that the lamb is coated. Cover and leave to marinate for at least 30 minutes.
2. Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
3. Parboil 800 g New potatoes for 5 minutes. Drain and leave to steam dry for a few minutes.
4. Heat 1 tbsp Olive oil in a pan and add the marinated chops. Brown for 1 minute per side.
5. Put the browned chops onto a large baking tray and add 4 Shallots.
6. Add the potatoes to the tray. Drizzle 1 tbsp Olive oil over the potatoes and add any oil from the pan. Put in the oven for 5 minutes, or 8 minutes if you prefer your lamb more well-done.
7. Add 200 g Cherry tomatoes to the pan and return to the oven for a further 10 minutes.