Roast Lamb Chops with Diced Potatoes, Garlic and Rosemary

This is a lovely all-in-one dish, very quick to prepare and full of flavour!  All the pictures below show one serve, because my hubby won’t eat lamb!  Sometimes a girl’s got to do what a girl’s got to do and I had this while he had something he likes!! 

I can’t claim any credit for the potatoes, they are an old favourite of mine from Delia’s Summer Collection, I simply cooked the lamb chops in the tin with the potatoes!!

 

For two people you need :

 

2 large potatoes

2 cloves of garlic

1 generous sprig of rosemary 

4 lamb chops

1 clove of garlic

2 anchovies 

Appx 1tb olive oil

Salt and pepper to taste 

Firstly, lay your lamb chops on a chopping board and stab in several places with a good sharp knife.  Push slivers of garlic and pieces of anchovy into the stab holes.  Season on both sides with salt and pepper. 

Dice the potatoes and wrap in a tea-towel.  Dice the cloves of garlic and the rosemary. 

Heat 1tb of olive oil in a roasting pan on the hob, when the oil is hot sear the lamb chops on both sides and then add the diced potatoes, turn over and over in the hot oil.  Add the garlic and rosemary to the tin and toss around so that both the potatoes and lamb chops get a good share. 

Cook in a hot oven, I cooked mine at 200^oC (400^oF / gas mark 6) for 30 minutes.  The actual cooking time will vary and depend on your oven, the thickness of your chops, how you like them cooked (rare, well done etc), and the size of your potato dice! 

 

This can be quite a rich meal, with the meat juices cooking into the potatoes, so you might want to serve a nice crunchy green salad alongside, or a nice sharp fruit salad afterwards!