Oven-roasted lamb chops recipe with potatoes and rosemary
This is Julia Busuttil Nishimura's Puglian one-pan, oven-roasted lamb chops recipe with potatoes, pecorino and rosemary.
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Cooking tools:
- Oven
- Baking dish
- Tight-fitting lid
- Aluminum foil
- Stove
- Mixing bowl
- Serving platter
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
- Tongs
- Spatula
- Ladle
- Plate
- Whisk
- Kitchen towel
- Wooden spoon
- Colander
- Kitchen timer
Ingredients
- 1 kg lamb forequarter (shoulder) chops
- 1 tbsp extra-virgin olive oil, plus extra for drizzling
- 100 ml dry white wine
- 2 peeled garlic cloves
- 2 rosemary sprigs
- 500 gm baby chat potatoes, halved
- 150 ml chicken stock
- 30 gm sourdough bread, coarsely torn
- 30 gm finely grated pecorino
- ½ cup (firmly packed) parsley, coarsely chopped
- Lemon wedges, to serve
- Tomato and mint salad
- 500 gm ripe heirloom tomatoes
- 2 golden shallots, thinly sliced
- 2 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- 1 cup (loosely packed) mint, torn
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