Lamb chops with crushed new potatoes

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Lamb Chops Recipe

This is a meal is all about crisp lamb chops, and while you can use a knife and fork, there is something about eating with your fingers that signals spring has sprung, and alfresco dining isn’t too far away. Roasted in the oven with some crushed new potatoes, flavoured with lemon and garlic, this is comfort food with Italian flair.

The peas, along with the bright sunshine lemons, lend a summery shimmer to the dish, but the comfort factor makes it perfect for year round eating. The side dish is our version of an Italian classic; use sweet frozen peas and deli style artichokes tossed together. The peas are hot, while the artichokes are cold and they go together so well. With the crisp lamb and the crunch of the potatoes, they make a memorable yet ridiculously simple meal.

  • Preparation Time: 15 minutes
  • Cooking Time: 45 minutes
  • Total Time: 1 hour
  • Servings: 4


  • 4 packs of 2 lamb chops
  • 1 large lemon, in eight wedges
  • 1 large bulb garlic, in unpeeled cloves
  • 2 sprigs fresh rosemary
  • 2 tbsp olive oil
  • salt and pepper
  • 750 g baby new potatoes
  • 300 g frozen peas
  • 300 g marinated artichokes
  • 1 small bunch fresh parsley, chopped

Pre-heat the oven to 190°C

Cook the new potatoes in some salted boiling water for 10-15 minutes. They need to be almost cooked, but still be a touch firm. When cooked through, rinse and allow to cool slightly then crush them with the back of a fork so that they spilt and bash up, but still stay whole. Arrange (or scatter) the potatoes in a decent size baking tray with plenty of room. Mix in the lemon wedges and the garlic cloves. Lay the lamb chops on top of the potatoes and season with salt and pepper then tuck in the rosemary sprigs.

Bake in the oven for about 45 minutes, or until the chops and potatoes have crisped up nicely. You can’t really over-cook them, (especially if eating with your fingers), so don’t worry too much about timing, just have a look and when everything is nice and crispy, take them out. Heat the peas as per packet instructions (probably only 1-2 minutes), tip in the artichokes with their marinade and add the chopped parsley. Stir to combine and serve with the lamb and potato dish.

Nutrition (per serving):
  • 614 calories,
  • 28.9g total fat,
  • 11.3g saturated fat,
  • 52.7g carbohydrates,
  • 5.5g sugar, 37.8g protein