Ingredients

Method

• 9-10 lean lamb-rib chops (about 1kg), trimmed
• Olive oil
• Green leaves, for serving
For the sauce, mix:
• 3 T tomato sauce
• 1 T chutney
• 1 T balsamic vinegar
• 1 t worcester sauce
• 1 t soya sauce
• 1 t hot english mustard
• 1/2 cup dry red wine
For the potato chunks:
• 700 g small potatoes, washed but unpeeled
• olive oil
• sea salt
• A few sprigs rosemary

Method

Ingredients

try{ clicky.init(100600915); }catch(e){}Preheat the oven to 220°C.

Brown the chops in a minimum of oil in a pan over a medium to high heat – start first with the edge of fat.

Transfer to a baking tray and pour over the sauce. Bake for 5 minutes, or until just cooked and still pink. Allow to rest for at least 5 minutes.

Cut the potatoes into cubes. Moisten with oil and season with salt. Turn onto a shallow baking tray.
Add a few sprigs of rosemary. Roast for 25 to 30 minutes, or until golden and crusty.

Serve with the saucy lamb chops and fresh greens.