4 portions
• 30 ml melted butter
• 4 large unpeeled potatoes, thinly sliced
• salt and freshly ground black pepper to taste
• juice of 1 lemon
• 1 garlic clove, crushed
• 30 ml fresh rosemary, finely chopped or 10 ml dried rosemary
• 30 ml olive oil
• 8 lamb chops (rib)
Preheat the oven to 260ºC and place a rack in the centre. Line a baking tray with baking paper. Brush with some of the melted butter and place a single layer of potatoes on top. Brush the potatoes with the rest of the butter and season with salt and pepper. Mix the lemon juice, garlic rosemary and olive oil. Baste the chops with this mixture and season with salt and pepper. Place the chops on top of the potatoes and bake for 20 minutes, then grill for a further 5 minutes. Serve with a salad.