Lamb Chops with Rosemary

Preparation

1. Mix the garlic, thyme, rosemary, salt and 1 tbsp olive oil in a bowl, turn the chops in it and marinate at room temperature for 30 to 60 minutes.
2. Preheat the oven to 200 °C fan. Heat 2 tbsp olive oil in an ovenproof roasting pan or frying pan, fry the potato pieces for 4 to 5 minutes until they take on colour, then add the rosemary sprigs, whole garlic cloves and salt.
3. Put the pan in the oven and roast the potatoes for 15 minutes.
4. Meanwhile heat 1 tbsp oil in a heavy frying pan until very hot and sear the chops for about 3 minutes on each side until browned.
5. Place the chops on top of the potatoes and roast in the oven for about 10 minutes (for medium rare); after 5 minutes scatter the tomatoes over and drizzle with balsamic until the tomatoes just burst.
6. Rest the meat covered on a platter for 5 minutes and serve with the potatoes and tomatoes.

Drink with it

• Red wine · excellent match

  Merlot-dominated Bordeaux or Rioja Crianza

  Tannins bind the lamb fat, while fruit and spice mirror the browned crust and the herbs.

  Which wine pairs with food? A simple approach to choosing ↗

• Red wine · excellent match

  Syrah from the Rhône

  Peppery spice and herbal notes meet rosemary and thyme, with enough power for the roasted flavours.

• Rosé · good match

  Full-bodied rosé, e.g. Tavel

  Fruit and spice cope with rosemary and roasted flavours, and the acidity goes with balsamic and cherry tomatoes.

• London dry gin · good match

  London Dry gin as a gin and tonic over plenty of ice, with a sprig of rosemary

  Juniper and botanicals in the gin meet rosemary and thyme, and its dryness cuts through the lamb fat.

  London Dry Gin: does it have to come from London? ↗