Just about every time I head away to the beach this is what I make! There is just something about a good old seasoned fan forced oven and local lamb…YUM! Be sure to get some good bread to serve with this as mopping up the sauces in the bottom of the pan is THE BEST PART!
Ingredients
9 – 10 lamb chops
3 potatoes
1 can whole peeled tomatoes
1 medium ripe tomato
1/3 cup olive oil
salt
Method
Preheat the oven to 180 degrees.
In a large oven tray place the oil and lamb chops.
Peel and dice the potatoes into cubes and add to the tray
Dice up the tomato and add as well as the tinned tomatoes [halved] and juices from the can.
Give everything a good mix and spread out over the tray ensuring theres a bit of tomato evenly distributed.
Season and cover with foil, place in the oven.
As your potatoes start to get soft, turn the lamb chops over and remove the foil so the potatoes start to crisp.
Keep an eye on your meat, if you feel it is cooked but the potatoes still need some time, remove them covering with foil and return to the tray before serving.
Be sure to serve this in the tray!!! The juices at the bottom is the ultimate and what tops off the eating enjoyment.
Chanel's Tapas Bar 