Lamb Chops Baked On Tomato And Rosemary Potatoes

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 thick boneless lamb chops
• 1 tablespoon sunflower oil
• 1 1/4 cups chicken broth
• 2 ounces butter
• 2 garlic cloves, minced
• 1 sprig rosemary, leaves only
• 2 lbs potatoes, peeled and thinly sliced
• 1 onion, halved and very thinly sliced
• 4 tomatoes, skinned and thinly sliced
• salt and pepper

Recipe

• 1 preheat the oven to 400°f season the chops on both sides with some salt and pepper. heat the oil in a large frying pan, add the chops and fry over a medium heat for 1-2 minutes on each side until nicely browned. set aside on a plate.
• 2 for the potaotes: put the chicken broth, butter, garlic, rosemary leaves, 1/2 tsp salt and some fresh ground black pepper into a pan and bring up to a gentle simmer.
• 3 add the potatoes and onion and cook gently for 5-10 minutes, or until just tender when pierced with the tip of a knife but not falling apart. this will depend on your potatoes.
• 4 spoon half the potatoes and onions over the base of a lightly buttered 4 pint shallow ovenproof dish and cover with the sliced tomatoes and a little seasoning.
• 5 spoon the remaining potatoes and onions on top, season lightly and bake in the oven for 40 minutes.
• 6 overlap the lamb chops on top of the potatoes and return them to the oven for a further 20-25 minutes, until the potatoes are tender and the chops are cooked through.