Bulgarian Lamb Chops
Bulgarian Lamb Chops



  • 3 tbsp olive oil
  • 8 quality lamb chops
  • 1 kg chopped potato
  • 4 sprigs of rosemary
  • 4 whole garlic cloves
  • 250g whole cherry tomatoes
  • 1 tbsp balsamic vinegar
  • 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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