Oven-Baked Lamb Chops with Potatoes and Peppers

Cooking Lamb Chops in the oven is easy and quick not to mention delicious! Simply marinate your lamb with my killer Greek marinade, sear and bake together with potatoes and peppers. Juicy vine cherry tomatoes are added right at the end for a burst of flavour!

📝 Ingredients

• 4 thick lamb loin chops (or allow 1 per person) (I used Barnsley chops)
• 4 tbsp virgin olive oil
• 2 garlic cloves (, minced)
• Zest of one lemon ((save lemon to use later))
• 1 tbsp dried oregano (Greek preferably)
• 1 tsp sea salt
• 1/2 tsp pepper
• Olive oil to sear the chops (, as needed)
• Olive oil for the tin
• 12 small new potatoes ((or allow 3-4 per person))
• 2 red bell peppers
• 1 green bell pepper
• 3-4 bunches cherry tomatoes on the vine
• 2 sprigs rosemary
• Juice of half a lemon plus wedges to serve
• Fresh thyme to garnish
• Salt and pepper to season (, if needed)

👨‍🍳 Instructions

1. 1--- Marinate the Lamb ---
2. 2Mix all the ingredients for the marinade in a ceramic dish (I try to avoid using plastic bags for marinating). Add the chops and rub with the marinade to coat. Leave for 20 minutes to come to room temperature.
3. 3--- Sear the chops ---
4. 4Heat the olive oil in a large pan. Sear the chops for a couple of minutes per side until slightly golden (but not cooked through). Set aside.
5. 5--- Prepare the vegetables ---
6. 6Scrub the potatoes but keep skin on. Parboil for about 7 minutes. Drain the water and dry potatoes. Alternatively you can cook them in the microwave for a few minutes. This helps the potatoes to cook at the same time as the lamb.
7. 7--- Roast in Oven ---
8. 8Preheat the oven to 200C (400F)/ Drizzle a roasting tin with olive oil and spread the potatoes on it.
9. 9Add the sliced peppers and toss everything to coat in the oil. Season with salt and pepper (a few turns of the mill).
10. 10Nestle the chops among the vegetables. Add the rosemary and drizzle with lemon juice.
11. 11Cook for 15-20 minutes in the oven. If you prefer your lamb on the rare side cook for 15 minutes or check with a meat thermometer.
12. 12Take the roasting tin out of the oven and add the tomatoes. Drizzle them with a little oil.
13. 13Cook under a hot grill (broiler) until the tomatoes burst - about 5 minutes.
14. 14Remove from the oven and rest for 5 minutes. Check the seasoning and serve garnished with fresh thyme with extra lemon wedges on the side.