Baked lamb with crispy potatoes

Baked lamb with crispy potatoes

1 hour 20 mins



  • 3/4 cup plain flour
  • 10 lamb loin chops
  • 2 tablespoons olive oil
  • 1 cup water
  • 2 tablespoons rosemary leaves
  • 1 lemon, skin and pith removed, thinly sliced
  • 650g (4 medium) Red Jacket potatoes, thinly sliced
  • olive oil cooking spray
  • rosemary sprigs, extra, to serve


  • Step 1

    Preheat oven to 200°C. Combine flour, and salt and pepper in a bowl. Coat chops in seasoned flour. Place onto a plate.

  • Step 2

    Heat oil in a non-stick frying pan over medium heat. Cook chops, 3 at a time, for 2 to 3 minutes each side or until browned. Transfer to an ovenproof dish.

  • Step 3

    Add 1 tablespoon of remaining seasoned flour to frying pan. Cook, stirring, over medium heat for 1 minute or until bubbling. Slowly pour in water, stirring constantly until mixture comes to the boil. Add rosemary and lemon slices. Pour mixture over lamb chops.

  • Step 4

    Place sliced potatoes, overlapping slightly, over lamb. Spray with oil. Season with salt and pepper. Bake for 1 hour or until potatoes are golden and crisp. Top with rosemary sprigs. Serve.

    Serving size: 4
    Recipe courtesy of

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