Recipe: Rosemary & Cinnamon-Rubbed Lamb Chops with New Potatoes, Red Onions and Baby Beetroot


Bright baby beetroot glow like Christmas baubles in this simple all-in-one dish.

Words & recipe: Lucy Corry  Styling & photo: Carolyn Robertson

Serves: 6

INGREDIENTS

2 large cloves garlic
1 teaspoon cinnamon
2 tablespoons fresh rosemary leaves, chopped
½ cup extra-virgin olive oil
10-12 lamb leg chops (about 1kg)
800g baby new potatoes, scrubbed, and halved if large
6 small red onions, peeled and halved (keep them whole if they’re smaller than a golf ball)
generous handful of rosemary sprigs
820g can baby beetroot, drained

METHOD

Crush the garlic to a paste with 1½ teaspoons of salt. Scrape into a shallow dish and add the cinnamon, rosemary leaves and half the olive oil. Mix well, then add the lamb chops. Rub in the garlic and oil mixture, then cover loosely and set aside on the bench to come to room temperature.

Heat the oven to 190°C. Toss the potatoes, onions and a couple of small rosemary sprigs into a large roasting dish. Drizzle over the remaining olive oil and mix well. Bake for 25-30 minutes, until the potatoes are tender and starting to turn golden.

Turn up the heat to 200°C. Remove the tray from the oven and nestle the chops and baby beetroot among the potatoes and onions. Season everything with salt and pepper. Return to the oven for 10-15 minutes, depending on the size of the chops — they should be pink in the middle when you cut into them.

Transfer everything to a warmed platter and garnish with rosemary sprigs.

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NZ Life and Leisure This article first appeared in NZ Life & Leisure Magazine.
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