Lamb chop from the oven

Lamb chop from the oven

Our lamb chops from the oven with spicy vegetables will delight the whole family and your guests too!  You will love the recipe.


4 tablespoons sunflower oil for frying
400 g lamb chops (400 g = approx. 8 pieces)
400 g mainly waxy potatoes
1 pepper
1 zucchini
2 medium carrots
8 cherry tomatoes
1 clove of garlic
2 – 3 sprigs of rosemary
2 – 3 sprigs of thyme
4 tbsp olive oil
½ tsp black peppercorns
½ tsp salt or sea salt flakes


1. For the lamb chops from the oven, put the sunflower oil in a pan (2 tablespoons are enough in a grill pan) and heat it up.  Sear the lamb chops for 3 minutes on each side, then remove and set aside.

2. Peel the potatoes and cut them into 1 cm thick slices.  Wash the peppers, quarter them, remove the seeds and cut them into 2 x 2 cm cubes.  Wash the zucchini, quarter it lengthways and cut into 1 cm thick pieces.

3. Peel the carrot and cut into slices.  Wash and halve the cherry tomatoes.  Peel the garlic clove and chop finely.

4. Spread the vegetables on a baking tray and marinate with the chopped garlic, herb sprigs and olive oil. 

Preheat the oven to 200 degrees fan (220 degrees top and bottom heat) and bake the vegetables for about 25 minutes.  The vegetables should be baked golden yellow.

5. After this time, turn off the oven and place the lamb chops on the vegetables for a maximum of 5 minutes and heat them up again.

6. Coarsely crush the pepper.  Just before serving, sprinkle both the meat and vegetables with salt and pepper.  Bon appetit!


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