Ingredients
- 6–8 lamb chops
- 3 medium potatoes, peeled and sliced
- 2 large onions, sliced
- 4 cloves garlic, minced
- 3 tbsp olive oil
- 1 tsp salt (or to taste)
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp dried rosemary or thyme
- ½ tsp chili flakes (optional)
- 2 tbsp lemon juice
- Fresh parsley (for garnish)
Instructions
- Preheat oven to 200°C (400°F).
- Wash and pat dry the lamb chops.
- In a bowl, mix olive oil, garlic, salt, black pepper, paprika, rosemary, chili flakes, and lemon juice.
- Rub this mixture well on the lamb chops. Let marinate for 30 minutes (for best flavor).
- In a baking dish, arrange sliced potatoes and onions evenly.
- Drizzle a little olive oil and sprinkle salt and pepper over the vegetables.
- Place the marinated lamb chops on top of the potatoes and onions.
- Cover with foil and bake for 30 minutes.
- Remove foil and roast for another 15–20 minutes until golden and tender.
- Garnish with fresh parsley and serve hot.
Tips
✔ For extra tenderness, marinate lamb overnight in the refrigerator.
✔ Add a little chicken stock or water to the tray to keep meat juicy.
✔ Turn chops halfway for even cooking.
✔ Serve with yogurt sauce or mint chutney for best taste.
✔ Use baby potatoes for faster cooking.