Lemon, Rosemary pan fried Lamb Chops served with Roast Potatoes
Serving: 4
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Directions
- Lay the chops into a shallow tray and set aside.
- In a mixing bowl, mix together the lemon juice, mustard, rosemary, coriander, wine and olive oil.
- Pour over the chops and mix to combine.
- Leave to marinate for about 30 minutes.
- Heat a little olive oil in a frying pan and cook the chops over high heat, for about 2 minutes on each side.
- Preheat the oven to 180ºC.
- Toss the potatoes into the marinate mixture and bake until cooked and crispy, for about 20 minutes.
Ingredients
- 4 lamb chops, trimmed
- Juice of 1 lemon
- 100 g Dijon mustard
- 4 sprigs of rosemary
- 10 ml (2 tsp) fresh coriander, chopped
- 125 ml (½ cup) white wine
- 100 ml extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- 800 g Ronaldo red skin potatoes, halved