30 mins active prep time, 4 servings
Roasted garlic, tomato and lemon serve as the perfect complement to these tasty lamb chops. Deceivingly simple, you'll have this dish prepared with minimal stress in the kitchen.
Ingredients (Included in delivery)
- 2 brown onions, cut into thin wedges
- 2 cloves of garlic, finely chopped
- 250g cherry tomatoes, halved
- 1 lemon, cut into wedges
- 6 lamb leg chops
- ⅔ cup risoni
- 50g rocket leaves, roughly chopped
- ½ cup fresh parsley leaves, roughly chopped
Ingredients (pantry items)
- ½ cup white wine (optional, replace with vegetable stock or water instead)
- 2 tsp olive oil
- 1 tbsp butter
What you'll need
white wine (optional, replace with vegetable stock or water instead), olive oil, butter
1. Preheat oven
Preheat the oven to 200°C (180°C)
2. Bake veggies
Arrange onion over the base of a large baking dish. Add the garlic, tomato and lemon wedges. Pour the wine over (or alternative as above) and season. Roast in the oven for 10 minutes.
3. Cook lamb chops
Meanwhile, heat a large frying pan over a medium heat and add olive oil to the pan. Cook the lamb chops for a couple of minutes each side, until browned.
4. Combine and bake
Take the tray out of the oven and add lamb chops on top of the vegetables. Return to the oven and roast for another 25 minutes.
5. Cook risoni
Meanwhile, bring a saucepan of water to the boil and add risoni. Cook for 6-8 minutes or until soft. Drain, add butter and toss to coat. Season to taste.
Serve lamb chops and roasted vegetables on a bed of risoni topped with rocket leaves. Sprinkle with fresh parsley.