Lamb
Lamb chops with red onion
A quick and unfussy lamb chop dinner. Don't over cook lamb or it will be leathery; aim instead for browned chops that are succulently pink inside. Serve with a sprinkling of chopped parsley, seasonal greens and mash.
Ingredients
- 2 large red onions, halved and thinly sliced
- 4 tbsp olive oil
- 1 sprig rosemary
- 1-2 lamb chops or steaks per person depending on size and appetite
- 1 tbsp balsamic vinegar
- 1 tbsp fresh parsley, finely chopped
- salt and pepper
Method
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Step 1
Preheat oven to 220°C/Gas 7. Toss the onions in 3 tablespoons of olive oil and season with salt and pepper. Now spread over a roasting tray and add the rosemary, torn and sprinkled over the onion. Transfer to the hot oven for 5-10 minutes.
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Step 2
During this time, brush the chops with the remaining olive oil, season and brown over a high heat for 3 minutes on each side.
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Step 3
Remove the onion from the oven, turn together with the balsamic vinegar, and top with the lamb chops.
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Step 4
Return everything to the oven for a further 5-12 minutes depending on how you like your lamb cooked. Sprinkle with parsley before serving.
