Oven-roasted lamb chops with potatoes, pecorino and rosemary

A classic Italian recipe set to become a weeknight winner.

📝 Ingredients

• 1 kg lamb forequarter (shoulder) chops
• 1 tbsp extra-virgin olive oil, plus extra for drizzling
• 100 ml dry white wine
• 2 peeled garlic cloves
• 2 rosemary sprigs
• 500 gm baby chat potatoes, halved
• 150 ml chicken stock
• 30 gm sourdough bread, coarsely torn
• 30 gm finely grated pecorino
• 1/2 cup (firmly packed) parsley, coarsely chopped
• Lemon wedges, to serve
• Tomato and mint salad
• 500 gm ripe heirloom tomatoes
• 2 golden shallots, thinly sliced
• 2 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1 cup (loosely packed) mint, torn

👨‍🍳 Instructions

1. 11: Preheat oven to 160°C fan-forced. Drizzle lamb chops with a little olive oil and season generously. Heat olive oil in a large casserole over high heat. Add lamb and cook until browned (2-3 minutes each side). Remove from heat and set lamb aside. Carefully strain half the oil from casserole. Return casserole to high heat. Deglaze with wine, scraping base, then add garlic and rosemary. Remove from heat; add potatoes and stock, toss to coat. Arrange lamb on top, scatter with bread and pecorino, season to taste, then drizzle with a little oil. Cover with a tight-fitting lid or two layers of aluminium foil and roast until lamb is tender (1 hour). Remove foil and roast for a further 20 minutes until potatoes are golden. Set lamb chops aside to rest (15 minutes).
2. 22: Meanwhile, for tomato salad, combine all ingredients except mint in a large bowl, season and set aside for flavours to develop (15 minutes). Just before serving, add mint and gently toss to combine.
3. 33: Arrange roast lamb chops and potatoes on a large serving platter. Scatter with parsley and serve with lemon wedges and tomato and mint salad on the side.