Ingredients: |
Ingredients: 4 tbsp. olive oil
6-8 Lamb Chop (depending on size)
3-4 Potatoes (depending on size) – chopped into small chunks
2 Rosemary sprigs (fresh is best)
4 or 5 garlic cloves, left whole add more if you like garlic
A handfull of cherry tomatoes
1 Large onion
4 tsp Rosemary (fresh or from spice jar)
1 tbsp. pine or pinola nuts (not necessary, but adds more flavour)
1 tbsp. fresh ground black pepper
1 tsp kosher salt
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Directions: |
Directions:Preheat oven to 424 degrees. While oven is preheating, heat oil in large skillet (cast iron frying pan is best) on medium high heat. Put a pinch of pepper & sprinkle salt on the side of the lamb that is going to be placed down in the skillet. Brown the lamb chops for 2 minutes on one side, then put a pinch of pepper and sprinkle salt on the raw side before turning it over and browning it for 2 minutes, then take the lamb out of the pan and set aside. Add the potatoes and then beginning frying for a total of 4-5 minutes or until turning golden brown. At about 3 minutes in, add chopped onions, garlic and pine nuts. Stir and turn frequently to prevent sticking and to evenly cook. Also add remaining salt and pepper to mixture along with rosemary (from the jar, not sprigs).
Transfer the cooked and seasoned potatoes, onions, and garlic mixture to a cooking dish, add lamb and rosemary sprigs to top and cook uncovered for a total of 20 minutes. After 20 minutes, add and distribute the handful of tomatoes to the top of the dish and cook 5-7 minutes more. (You are looking for the tomatoes to be splitting and turning a little dark by the 20 minute mark. Remove and serve straight from the dish.
It is also nice to have some warm pita bread ready to be served with the dish and cinnamon available for your guests to sprinkle over their plate for some additional flavour. Mint apple jelly also goes well with the lamb. Have it available on the table to be added as desired. |
This recipe for Rosemary Roast Lamb & Potatoes is from