Herb Roasted Lamb Chops with Blistered Tomatoes
Looking for a new idea for a quick mid-week meal? Try this simple Herb Roasted Lamb Chops with Blistered Tomatoes tray bake with a Mediterranean twist. It features succulent roasted lamb, soft potatoes, and juicy blistered tomatoes, making it a tasty, nutritious, and satisfying dish. Let's start cooking!
Herb Roasted Lamb Chops with Blistered Tomatoes
Serves 4
Prep 10
Cook 1 hour
INGREDIENTS
Ingredients:
8 small potatoes, sliced in half (3x3cm)
4x fourquarter lamb chops
12 baby truss tomatoes
1 large zucchini, sliced on the diagonal
Dressing:
4 tablespoons extra virgin olive oil
4 garlic cloves minced
1 tablespoon dried Greek oregano
1 tablespoon rosemary leaves, chopped
1 whole lemon
generous amount of sea salt and pepper
INSTRUCTIONS
Preheat Oven: Set your oven to 180°C (fan-forced) and line a large tray with baking paper.
Season Lamb: Season the lamb with sea salt, pepper, and half the ground garlic, oregano, and rosemary leaves. Place the lamb onto the prepared baking tray.
Prepare Vegetables: In a bowl, add the potatoes and zucchini. Drizzle with extra virgin olive oil and season with the remaining herbs and spices. Toss to combine, then add to the baking tray with the lamb.
Bake Covered: Cover the tray with foil and place it in the oven. Bake for 40 minutes.
Add Tomatoes: Season the tomatoes with sea salt and add them to the tray. Bake uncovered for a further 20 minutes.
Serve: Serve immediately, squeezing fresh lemon juice over the meat and vegetables. Optionally, serve with Greek feta and garnish with parsley leaves.
Margaret Pahos @CreateCookShare
