ROSEMARY ROAST LAMB CHOPS
Spring Lamb Recipes are bursting with flavour! This recipe is fabulous because you can do it all in one dish, either in the oven or the bbq! The bonus of having it all in one dish, makes for super easy clean up too! Pair it with a fresh salad and you’ll have everyone wanting more!
Rosemary Roast Lamb Chops – Low FODMAP
- 3 tbsp olive oil (*Low FODMAP use garlic oil)
- 8 grass fed lamb loin chops (you can also use chump or bbq chops)
- 1kg potatoes, chopped into small chunks
- 4 rosemary sprigs
- 4 garlic cloves, left whole*
- 250g cherry tomatoes
- 1 tbsp balsamic vinegar
- STEP 1
Turn the oven to fan 200C/ conventional 220C/gas 7. Heat half the oil in a flameproof roasting tin or ovenproof sauté pan. Brown the lamb for 2 minutes on each side, then lift out of the pan and set aside. Add the rest of the oil to the pan, add the potatoes, then fry for 4-5 minutes, until starting to brown. Add the rosemary and garlic, then return the lamb to the pan, too.
- STEP 2
Roast in the oven for 20 minutes, then scatter over the tomatoes and drizzle with the balsamic vinegar. Place back in the oven for 5 minutes, until the tomatoes just begin to split. Remove from the oven and serve straight from the dish.