Oven Roasted Lamb Chops with Potatoes

Try this easy Oven Roasted Lamb Chops dinner from supergoldenbakes.com

At a glance

35 min


For the Lamb & Marinade

  • 4 thick lamb forequarter chops 
  • 4 tbsp virgin olive oil
  • 2 garlic cloves, minced
  • Zest of one lemon (save lemon to use later)
  • 1 tbsp dried oregano Greek preferably
  • 1 tsp sea salt
  • ½ tsp pepper
  • Olive oil to sear the chops, as needed


  • Olive oil for the tin
  • 12 small potatoes
  • 2 red capsicums
  • 1 green capsicum
  • 3-4 bunches of cherry tomatoes on the vine
  • 2 sprigs rosemary

To serve

  • Juice of half a lemon plus wedges to serve
  • Fresh thyme to garnish
  • Salt and pepper to season


  1. Marinate the Lamb, and mix all the ingredients for the marinade in a ceramic dish (I try to avoid using plastic bags for marinating). Add the chops and rub with the marinade to coat. Leave for 20 minutes to come to room temperature.
  2. Sear the chops, and heat the olive oil in a large pan. Sear the chops for a couple of minutes per side until slightly golden (but not cooked through). Set aside.
  3. Prepare the vegetables, Scrub the potatoes but keep the skin on. Parboil for about 7 minutes. Drain the water and dry the potatoes.
  4. Preheat the oven to 200C. Drizzle a roasting tin with olive oil and spread the potatoes on it.
  5. Add the sliced peppers and toss everything to coat in the oil. Season with salt and pepper.
  6. Nestle the chops among the vegetables. Add the rosemary and drizzle with lemon juice.
  7. Cook for 15-20 minutes in the oven. If you prefer your lamb on the rare side cook for 15 minutes or check with a meat thermometer.
  8. Take the roasting tin out of the oven and add the tomatoes. Drizzle them with a little oil.
  9. Cook under a hot grill until the tomatoes burst – about 5 minutes.
  10. Remove from the oven and rest for 5 minutes. Check the seasoning and serve garnished with fresh thyme with extra lemon wedges on the side.