Lamb chop and potato bake

By Marlene van Eeden | Published 30 August 2010

Lamb chop and potato bake
(serves 4-6 people)

You need
• 6 teaspoons olive oil
• 2 onions, chopped
• 800 g frozen potato wedges
• 8 lamb chops
• salt and pepper, to taste
• 1 teaspoon dried thyme
• a dash of olive oil
• ½ cup chicken stock
• 3 teaspoons tomato paste

Here’s how
1. Preheat the oven to 220 ˚C. On the stove top, heat the olive oil in a pot and sauté the onions. Remove the pot from the stove plate.
2. Layer the potato wedges on top of the onions. Arrange the chops on top of the potatoes.
3. Season with salt, pepper and thyme. Drizzle a little olive oil over everything and bake in the oven for 20 minutes.
4. Mix the chicken stock with the tomato paste and pour around the chops.
5. Return to the oven for another 10 minutes or until the chops and potatoes are cooked.

Other recipes to try out:
Spicy lamb potjie
Oxtail stew

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