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    Roasted Lamb Chops with Potatoes and Garlic

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    Roasted Lamb Chops with Potatoes and Garlic

    Rosemary, garlic and lamb form a classic combination. Add new potatoes and baby leeks for a simple dish that cooks itself in 45 minutes.

    • Preparation time: 15 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 60 minutes

    Serves: 4

    Ingredients

    • 650g new potatoes, such as Jersey Royals, scrubbed
    • 2 tbsp Pietro Coricelli Garlic Flavoured Extra Virgin Olive Oil
    • 4 cloves garlic, peeled
    • 200g pack Waitrose Baby Leeks, cut into 2.5cm pieces
    • 2 tbsp chopped fresh rosemary
    • 2 packs Waitrose 4 New Zealand Lamb Loin Chops (trimmed, if necessary)
    • 500g tub Duchy Originals Organic Fresh Gravy

    Method

    1. Preheat the oven to 200°C, gas mark 6. Cook the potatoes in a pan of boiling water for 5 minutes, then drain well. Place the oil in the base of a large roasting tin, then add the potatoes, garlic, leeks and rosemary. Toss together until evenly coated in the oil. Place the lamb chops on top and season with salt and freshly ground black pepper.
    2. Roast for 20 minutes, then turn the chops and stir the potatoes and leeks to help them brown evenly. Return the tin to the oven for a further 20 minutes, stirring the vegetables once more, until the chops are cooked through and the vegetables are golden and tender.
    3. Gently heat the gravy in a pan and serve with the lamb and vegetables, together with peas and Chantenay carrots, or your favourite spring vegetables.

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    Cook's tips

    If you prefer, substitute the leeks with red or yellow peppers, or stir in some cherry tomatoes during the last 20 minutes of cooking.

    For best results, choose small, even-sized potatoes.

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