Rosemary roast lamb chops

• olive oil↗3 tbsp tbsp
• lamb chops↗8 8
• potatoes↗1kg kg

  chopped into small chunks

• rosemary↗4 4

  sprigs

• garlic cloves↗4 4

  left whole

• cherry tomatoes↗250g g
• balsamic vinegar↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Turn the oven to fan 200C/ conventional 220C/gas 7. Heat half the oil in a flameproof roasting tin or ovenproof sauté pan. Brown the lamb for 2 minutes on each side, then lift out of the pan and set aside. Add the rest of the oil to the pan, add the potatoes, then fry for 4-5 minutes, until starting to brown. Add the rosemary and garlic, then return the lamb to the pan, too.

2. 2

   Roast in the oven for 20 minutes, then scatter over the tomatoes and drizzle with the balsamic vinegar. Place back in the oven for 5 minutes, until the tomatoes just begin to split. Remove from the oven and serve straight from the dish.