Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
4 tbsp olive oil
4 tbsp Cooks’ Ingredients Rogan Josh Curry Paste
4 cloves garlic, finely chopped
1 tsp salt
2 onions, cut into chunks
2 potatoes, skins left on, cut into wedges
2 x 4 x packs 4 British lamb loin chops
200g cherry vine tomatoes
Method
Preheat the oven to 200ºC, gas mark 6.
In a large bowl, mix together the oil, spice
paste, garlic and salt. Put the onions and
potatoes in a large roasting tin and add
1/2 the spice mixture. Rub together well.
Put this in the oven for 20 minutes
Place the lamb chops in the bowl with
the remaining spice mixture, and turn over
thoroughly so the lamb is coated well.
Cover and set aside while the onions
and potatoes cook.
When the vegetables have roasted for
20 minutes, place the lamb chops on top
of the potatoes and onions, then put the
tomatoes (still attached to their vines) on top.
Return to the oven for 20 minutes more, or
until the vegetables are tender and the lamb
is cooked to your liking, ensuring all surfaces
are thoroughly cooked and nicely browned.
Remove from the oven and leave to rest for
5 minutes before serving.
Cook’s tip
Serve with some salad on the side and/or rice or couscous.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,804kJ/ 675kcals
Fat
48g
Saturated Fat
18g
Carbohydrates
28g
Sugars
7.3g
Fibre
5.4g
Protein
29g
Salt
1.9g
Shop this recipe
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot