Oven-roasted lamb chops recipe with potatoes and rosemary

Oven-roasted lamb chops recipe with potatoes and rosemary

www.gourmettraveller.com.au

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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