Saucy lamb-rib chops with crusty potato chunks
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- Phillippa Cheifitz
- 3 to 4
- Easy
- Dairy free
- 15 minutes
- 30 minutes
- Hartenberg Shiraz 2008
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 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.
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