Ingredients
- Mixed SpinneysFOOD Herbs A handful
- Garlic cloves 2
- Red grape vinegar 4 tbsp
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 10 tbsp
- Lamb chops 8 (approx. 900g)
- SpinneysFOOD Flaky Sea Salt 2 tsp
- SpinneysFOOD Black Pepper 1 tsp
- Potatoes 500g
- Vegemite 1 tbsp
Nutrition (Per serving)
- Calories 1045
- Fat 87.3g
- Saturates 27.1g
- Protein 41.5g
- Carbs 22.6g
- Sugars 1.5g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Aussie garlic and herb lamb chops with Vegemite roasted potatoes
Australian 25 Mins Prep · 45 Mins Cook
- Preheat the oven to 200°C, gas mark 6.
- Finely chop the herbs (rosemary, thyme and parsley). Crush or finely grate the garlic. In a small bowl, combine the herbs, garlic, red grape vinegar and 125ml (or 8 tbsp) olive oil.
- Generously season the lamb chops on both sides with salt and pepper, then place them in a large bowl or dish along with the herb mixture. Mix well to ensure the chops are well coated. Marinate at room temperature for at least 30 minutes.
- Quarter the potatoes and place in a pot of cold water. Bring to a boil and simmer for 15-20 minutes or until tender. Drain and cool slightly.
- Mix the Vegemite and 2 tbsp of olive oil and toss with the cooked potatoes. Place on a roasting tray and roast for 25-30 minutes or until golden.
- Heat a large frying pan or griddle pan placed over a medium-high heat.
- Once hot place the lamb chops in the pan. Sear until the surface is browned and caramelised, approx. 2-3 minutes. Flip and cook until the chops have an internal temperature of 51°C for medium-rare, or 57°C for medium, approx. 4-5 minutes. Rest the lamb chops for 10 minutes before serving.
- Serve the lamb chops with the Vegemite potatoes and a salad of choice.