METHODTurn the oven to fan 220C/200C fan/Gas 7. Heat half the oil in a flameproof roasting tin . Brown the lamb for 2 minutes on each side then lift out of the tin and set aside. Add the rest of the oil to the tin, add the potatoes, then cook for 5-10 minutes until starting to brown. Add the rosemary and garlic then return the lamb to back the pan.
Roast in the oven for 20 minutes, then scatter over the tomatoes and beans drizzle with the balsamic vinegar. Place back in the oven for 5 minutes, until the tomatoes just begin to split. Remove from the oven and scatter over the pomegranate seeds and serve straight from the dish.
A herby, summery one-pot lamb dinner with minimal washing up.
Serves: 4
Preparation: 10 mins
Cooking: 35 mins
500g Albert Bartlett Original Rooster Potatoes (chopped into small chunks)
2 tbsp olive oil
8 lamb chops
4 rosemary sprigs
2 garlic cloves (left whole)
250g (10oz) cherry tomatoes on the vine
100g (4oz) fine green beans
1 tbsp balsamic vinegar
1-2 tbsp pomegranate seeds