Saucy lamb-rib chops with crusty potato chunks

Saucy lamb-rib chops with crusty potato chunks

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  • 3 to 4
  • Easy
  • Dairy free
  • 15 minutes
  • 30 minutes
  • Hartenberg Shiraz 2008


  • 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

Cooking Instructions

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.


Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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