Nutrition Facts
4 servings
4
Roasted Lamb Chops with Tomatoes and Black Olives
We love this recipe for roasted lamb chops, tomatoes, and black olives.
Ingredients
8 Lamb chops
200 Black olive
250 Bunch of tomatoes
5 Rosemary
2 Thyme
20 White wine
8 Charlotte Potato
2 Olive oil
Salt
Pepper
Directions
1
Preheat the oven to 200°C. Wash the potatoes and cut them into quarters lengthwise with the skin on. Spread them on a baking tray, drizzle with olive oil, season with salt and pepper, and add thyme and rosemary. Bake for 30 minutes, turning them regularly.
2
Heat a drizzle of olive oil and sear the chops for 1 minute on each side.
3
Place in a dish with the tomatoes and olives. Season with salt and pepper, and drizzle with white wine and a splash of olive oil, then bake for 15 minutes.
4
To finish, serve the chops with the tomatoes and olives along with the potatoes.
Ingredients
Ingredients
8 Lamb chops
200 Black olive
250 Bunch of tomatoes
5 Rosemary
2 Thyme
20 White wine
8 Charlotte Potato
2 Olive oil
Salt
Pepper
Directions
Directions
1
Preheat the oven to 200°C. Wash the potatoes and cut them into quarters lengthwise with the skin on. Spread them on a baking tray, drizzle with olive oil, season with salt and pepper, and add thyme and rosemary. Bake for 30 minutes, turning them regularly.
2
Heat a drizzle of olive oil and sear the chops for 1 minute on each side.
3
Place in a dish with the tomatoes and olives. Season with salt and pepper, and drizzle with white wine and a splash of olive oil, then bake for 15 minutes.
4
To finish, serve the chops with the tomatoes and olives along with the potatoes.
Notes
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