Rosemary Roast Chops & Potatoes
|Olive oil||3 Tablespoon|
|Potatoes||36 Ounce, chopped into small chunks (1 Kilograms Or 2 Pound And 4 Ounces)|
|Garlic||4 Clove (20 gm)|
|Cherry tomatoes||9 Ounce (250 Grams)|
|Balsamic vinegar||1 Tablespoon|
1. Heat oven to 220C/200C fan/gas 7. Heat half the oil in a flameproof roasting tin or ovenproof saute pan. Brown the lamb for 2 mins on each side, then lift out of the pan. Add the rest of the oil, throw in the potatoes, then fry for 4-5 mins until starting to brown. Toss in the rosemary and garlic, then nestle the lamb in with the potatoes.
2. Roast everything together for 20 mins, then scatter over the tomatoes and drizzle with the vinegar. Place back in the oven for 5 mins until the tomatoes just begin to split. Remove from the oven and serve straight from the dish.