This simple and quick roast lamb with rosemary recipe is ideal for using lamb chops or lamb steaks. It's quick to cook and prepare.
You can use any veg you like in this. Try for a good mixture of potatoes, carrots, butternut squash, pumpkin, onion, parsnips, sweet potato - whatever you fancy and whatever's in season.
Roast Lamb Chops with Rosemary
Heat your oven to 220C, 425F or Gas Mark 7 before you start.
Put the potatoes, carrots and other veg into a large roasting tin.
Strip the leaves from the rosemary add them to the oil - give it a good stir then pour the rosemary oil over the vegetables - turn them to coat thoroughly.
If you want your lamb well done, tuck them into the veg now.
Roast for about 60 minutes, turning the lamb and stirring the veg halfway through.
If you want your lamb pinker, then add the chops at the halfway stage.
Once cooked, remove from the roasting tin and keep warm.
Put your roasting tin onto the oven top.
Add the wine to the juices and stir in the redcurrant jelly.
Boil rapidly to reduce and burn off the alcohol.
Serve the lamb and vegetables with the sauce separately.
You could add some plain boiled green veg to this recipe - maybe some broccoli, green beans or similar to this roast lamb with rosemary.
It's important to make sure they're cut quite small and in equal sized pieces, to ensure even cooking in this recipe.
Some people like their lamb 'pink' if that's the case, then add the lamb for the final 30 minutes, if not, then cook it for the full 60 minutes.
This is a great one pot recipe which minimises washing up!
Use a glass of red wine and exercise cook's privileges over the remainder of the bottle - you can always open another to share with the meal :-)
Where would you like to go next?The Herb Guide › Herb Recipes › Rosemary Recipe