Lamb chops with roasted onions and potatoes

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Ingredients

• 4 racks of lamb, approx. 350 g each; ready to cook
• 4 tbsp vegetable oil
• 800 g | 5 cups small new potatoes, halved lengthways
• 6 onions, halved

• 1 bulb garlic, halved horizontally
• 2 tbsp dried herbes de Provence
• 1 slice white bread, very finely diced
• 1 - 2 tbsp melted butter

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Directions

• Step 1

  Heat the oven to 140°C (120°C in a fan oven), 275°F, gas 1.

• Step 2

  Season the meat with sea salt and ground black pepper. Heat 2 tbsp oil in a large frying pan and brown the meat on all sides. Transfer to a baking tray.

• Step 3

  Arrange the potatoes, onions and garlic around the lamb and drizzle over the remaining oil. Sprinkle over 1 tbsp of dried herbs and season with salt and ground black pepper. Cook in the oven for around 35 minutes until done.

• Step 4

  Meanwhile, mix the diced bread with the butter and the rest of the herbs. Put in the refrigerator until ready to use.

• Step 5

  Take the lamb and vegetables out of the oven and keep the vegetables warm. Turn the oven to grill. Spread the bread mixture over the lamb and grill on a rack in the oven for around 2 minutes.

• Step 6

  Cut the meat into chops and arrange on plates with the vegetables.

  
  

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