Baked lamb with baby potatoes, feta and lemon

(4-6 portions, 30 minutes)

  • 6 lamb chops
  • 1 sprig rosemary, chopped
  • 2 cloves of garlic, chopped
  • juice and grated zest of 2 lemons
  • 500 g unpeeled baby potatoes, cooked until soft
  • 2 wheels of feta
  • salt and freshly ground black pepper
  • 45 ml olive oil

Heat oven to 200˚C. Put chops in ovenproof dish. Sprinkle with rosemary, garlic, lemon juice and zest. Put potatoes on top. Crumble the feta over the potatoes, and season well with salt and black pepper. Drizzle with olive oil. Bake 20-25 minutes or until golden brown and cooked. Serve warm.

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