Quick and Simple Baked Lamb Chops
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This baked lamb chop recipe is quick and simple. Our lamb is free-range, grass-fed, check out our lamb products here.
Ingredients:
- 1kg lamb forequarter chops
- 500g small potatoes, halved
- 2-3 large carrots, peeled and cut into similar sizes to the potatoes
- ½ large sweet potato, peeled and cut into pieces the same size as the potatoes
- 2 red onions, peeled and cut into quarters
- 5-6 whole garlic cloves
- ¼ bunch fresh thyme sprigs
- Olive oil
- Steamed greens to serve
Method:
- Preheat oven to 190°C fan forced.
- In a large roasting pan place the carrots, potato, sweet potato, red onion and garlic. Drizzle well with olive oil, season with salt and pepper and add the fresh thyme.
- Roast for 25-35 minutes until the vegetables are starting to soften through the middle and caramelise on the outside ever so slightly.
- Season your chops well and add on top of the vegetables. Bake for another 20 minutes or so until cooked to your liking. I do this on the top shelf of our oven where it’s hotter to get a bit more of a crispy, golden crust forming on the chops.
- Once cooked to your liking, rest your chops while you steam the greens.
- Serve and enjoy.
Recipe courtesy of Sandi Cooper Naturopathy.