Simply Beef and Lamb

Tangy Summer Chops

Serves: 4 Prep Time: 5 minutes Cook Time: 30 minutes

Eat

Serve the chops with a light pasta salad.

Ingredients

  • 8 lean lamb loin chops or cutlets
  • 6 fresh rosemary sprigs, finely chopped
  • Large handful fresh thyme leaves, finely chopped
  • 60ml/4tbsp olive oil
  • 60ml/4tbsp lime or orange marmalade
  • Salt and freshly milled black pepper
  • 12 cherry tomatoes on the vine

Method

  1. In a small bowl mix together the herbs, olive oil, marmalade and seasoning.
  2. Preheat the oven to Gas mark 6, 200°C, 400°F.
  3. Place 2 chops on a large foil square and brush generously on both sides with the glaze. Top with 3 tomatoes on the vine.
  4. Loosely mould the foil into parcels, place on a baking sheet or roasting tin and bake for 25-30 minutes.
  5. 5-10 minutes before the end of the cooking time, gently open the parcels, and return to the oven.
  6. Serve the chops with a light pasta salad.

Method

  1. In a small bowl mix together the herbs, olive oil, marmalade and seasoning.
  2. Preheat the oven to Gas mark 6, 200°C, 400°F.
  3. Place 2 chops on a large foil square and brush generously on both sides with the glaze. Top with 3 tomatoes on the vine.
  4. Loosely mould the foil into parcels, place on a baking sheet or roasting tin and bake for 25-30 minutes.
  5. 5-10 minutes before the end of the cooking time, gently open the parcels, and return to the oven.
  6. Serve the chops with a light pasta salad.