Roast lamb chops and potatoes with rosemary

For this easy one-pot dish you will need a flameproof roasting tin or ovenproof sauté pan so that you can start cooking on the hob and finish in the oven. (We use the Scanpan Classic cast-aluminium roaster, which has a thick polished base that’s very efficient on the hob.) Alternatively brown everything in a deep frypan and then transfer to a ovenproof dish to continue cooking in the oven. You don’t need a lidded pan for this dish, but if you haven’t got anything shallower to hand, you could use a large cast iron casserole – as long as you don’t crowd the chops and potatoes, as they need to roast not stew.

This recipe originally came from Good Food magazine in June 2009. We’ve done it a couple of times, and the kids love the chops and potatoes but sometimes baulk at the tomatoes. So if there are any leftover cherry tomotoes we throw them into a lentil soup the next day, which is delicious.

This quantity serves 4 normal people, 2–3 hungry boys.


  • 3 tbsp olive oil
  • 8 lamb chops
  • 1kg/2lb potatoes, peeled and cut into small chunks
  • 4 sprigs of fresh rosemary
  • 4 whole garlic cloves (not peeled)
  • 250g/9oz cherry tomatoes
  • 1 tbsp balsamic vinegar


  1. Preheat the oven to 220°C (200°C fan), gas mark 7
  2. Heat half the oil in the roasting tin/sauté pan. Add the lamb and brown for 2 minutes on each side, then set aside.
  3. Heat the rest of the oil in the pan, add the potatoes and fry for 4–5 minutes until starting to brown, stirring occasionally. Add the rosemary and garlic, then nestle the lamb in with the potatoes if using the same pan in the oven (or transfer everything to a ovenproof dish).
  4. Roast in a hot oven for 20 minutes (a few minutes longer if you’ve used a new dish as it will take time to heat up), then scatter over the tomatoes and drizzle with the vinegar.
  5. Put back in the oven for 5 minutes until the tomatoes are just begin to split. Remove from the oven and serve immediately.



Roast lamb chops and potatoes with rosemary is highly delicious to me. You believe me or not have not been any week I have not tasted it yet. Thanks for sharing this here.   
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By Bryan on June 16 2012

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