Oven-Baked Lamb Chops with Potatoes and Peppers
Cooking Lamb Chops in the oven is easy and quick not to mention delicious! Simply marinate your lamb with my killer Greek marinade, sear and bake together with potatoes and peppers. Juicy vine cherry tomatoes are added right at the end for a burst of flavour!
Servings: 4
Calories: 570kcal
Equipment
Ingredients
For the Lamb & Marinade
- 4 thick lamb loin chops (or allow 1 per person) I used Barnsley chops
- 4 tbsp virgin olive oil
- 2 garlic cloves , minced
- Zest of one lemon (save lemon to use later)
- 1 tbsp dried oregano Greek preferably
- 1 tsp sea salt
- ½ tsp pepper
- Olive oil to sear the chops , as needed
Vegetables
- Olive oil for the tin
- 12 small new potatoes (or allow 3-4 per person)
- 2 red bell peppers
- 1 green bell pepper
- 3-4 bunches cherry tomatoes on the vine
- 2 sprigs rosemary
To serve
- Juice of half a lemon plus wedges to serve
- Fresh thyme to garnish
- Salt and pepper to season , if needed
Instructions
Marinate the Lamb
- Mix all the ingredients for the marinade in a ceramic dish (I try to avoid using plastic bags for marinating). Add the chops and rub with the marinade to coat. Leave for 20 minutes to come to room temperature.4 tbsp virgin olive oil, 2 garlic cloves, Zest of one lemon, 1 tbsp dried oregano, 1 tsp sea salt, ½ tsp pepper, 4 thick lamb loin chops (or allow 1 per person)
Sear the chops
- Heat the olive oil in a large pan. Sear the chops for a couple of minutes per side until slightly golden (but not cooked through). Set aside.Olive oil to sear the chops
Prepare the vegetables
- Scrub the potatoes but keep skin on. Parboil for about 7 minutes. Drain the water and dry potatoes. Alternatively you can cook them in the microwave for a few minutes. This helps the potatoes to cook at the same time as the lamb.12 small new potatoes
Roast in Oven
- Preheat the oven to 200C (400F)/ Drizzle a roasting tin with olive oil and spread the potatoes on it.Olive oil for the tin
- Add the sliced peppers and toss everything to coat in the oil. Season with salt and pepper (a few turns of the mill).2 red bell peppers, 1 green bell pepper, Salt and pepper to season
- Nestle the chops among the vegetables. Add the rosemary and drizzle with lemon juice.2 sprigs rosemary, Juice of half a lemon plus wedges to serve
- Cook for 15-20 minutes in the oven. If you prefer your lamb on the rare side cook for 15 minutes or check with a meat thermometer.
- Take the roasting tin out of the oven and add the tomatoes. Drizzle them with a little oil.3-4 bunches cherry tomatoes on the vine
- Cook under a hot grill (broiler) until the tomatoes burst - about 5 minutes.
- Remove from the oven and rest for 5 minutes. Check the seasoning and serve garnished with fresh thyme with extra lemon wedges on the side.Fresh thyme to garnish
Video
Notes
You can simply cook these juicy shops on their own and serve them with a salad like this zesty Tabbouleh, my Greek Potato Salad or my irresistible Lemon Potatoes!
Nutrition
Calories: 570kcal | Carbohydrates: 36g | Protein: 46g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 129mg | Sodium: 697mg | Potassium: 1464mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2057IU | Vitamin C: 136mg | Calcium: 70mg | Iron: 6mg
