Rosemary & Garlic Lamb Loin Chops with Blistered Vegetables
Made for casual, no fuss dining, this recipe features tender and juicy lamb loin chops cooked with garlic, rosemary and butter, then served with simple blistered veg on the side. It’s relaxed, comforting and perfect for sharing around the table.
How long will it take?
25 minutes
What’s the serving size?
4
What do I need?
- 8 lamb loin chops
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp olive oil, plus extra for vegetables
- 400 g cherry tomatoes, halved
- 2 small zucchini, thickly sliced
- 1 small yellow capsicum, sliced
- 1 small red capsicum, sliced
- 4 cloves garlic, finely chopped
- 4 tbsp fresh rosemary leaves
- 60 g unsalted butter
How do I make it?
- Take lamb chops out of the fridge about 15 minutes before cooking. Season well with salt and pepper.
- Meanwhile, heat a large frying pan over medium-high heat and add a drizzle of olive oil. Cook tomatoes, zucchini, and capsicum for 6-8 minutes, turning occasionally, until blistered and tender. Season lightly and transfer to a serving dish.
- Cook the lamb by heating the same frying pan over high heat and adding 2 tbsp olive oil. Cook chops in batches for 3-4 minutes per side or until nicely browned.
- Reduce heat to medium. Return all chops to the pan, add butter, garlic and rosemary, and baste chops for 1 minute until fragrant and glossy.
- Remove lamb from pan and rest for 5 minutes.
- Serve chops with vegetables, spooning over any buttery pan juices.
TOP TIPS
- Serve everything on one big platter and let everyone help themselves.
- Don’t overcrowd the pan – cook the chops in batches to help the lamb brown properly.
- Try a squeeze of lemon over the lamb and veg just before serving to give everything a fresh, vibrant finish.
