Ingredients
- 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) Inca Gold potatoes, thinly sliced
- olive oil cooking spray
- rosemary sprigs, extra, to serve
Directions
- 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 taste.com.au