Bulgarian Lamb Chops

Preheat the oven to 200C. Heat up half the oil in a sauté pan, and brown the chops for 2 mins on each side, before removing and setting aside. Add the rest of the oil to the pan, and fry the potato chunks for 5 mins or until just golden. Add the garlic and rosemary, season well, then return the meat to the pan.
Roast the lot in the oven for 20 mins, then scatter over the cherry tomatoes and add a good drizzle of balsamic vinegar. Pop the pan back in the oven for 5 mins, let the tomatoes soften and split, then serve as a sharing dish with flatbreads.

30 mins

4 serving

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