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

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

Herb Roasted Lamb Chops with Blistered Tomatoes

Herb Roasted Lamb Chops with Blistered Tomatoes

INSTRUCTIONS

1. Preheat Oven: Set your oven to 180°C (fan-forced) and line a large tray with baking paper.

2. 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.

3. 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.

4. Bake Covered: Cover the tray with foil and place it in the oven. Bake for 40 minutes.

5. Add Tomatoes: Season the tomatoes with sea salt and add them to the tray. Bake uncovered for a further 20 minutes.

6. Serve: Serve immediately, squeezing fresh lemon juice over the meat and vegetables. Optionally, serve with Greek feta and garnish with parsley leaves.

Herb Roasted Lamb Chops with Blistered Tomatoes

Margaret Pahos @CreateCookShare