Simple Lamb Chops


Serves: 2

  • 4 lamb chops
  • olive oil
  • chopped rosemary
  • salt & pepper

Prep: 10 mins | Cook: 20 mins

  • Rub the chops with olive oil, rosemary, salt & pepper
  • Preheat oven to 180º C
  • Pop the chops in for 20 minutes, turning once.
  • Cover with foil and rest them for at least 5 minutes.
  • Serve with crushed roadst garlic potatoes and steamed broccoli.

Slow Roast Lamb Gigot

Serves: 6

  • lamb gigot
  • olive oil
  • chopped rosemary
  • Onions
  • Aubergine
  • Courgette
  • Lots of garlic
  • 1 bottle Cava
  • Peeled potatoes & sweet potatoes
  • turmeric
  • cayenne
  • salt & pepper

Prep: 50 mins | Cook: 7 hours

  • Score the joint, then rub the joint with olive oil, rosemary, salt & pepper
  • Leave for at least 50 mins - overnight if possible
  • Place in a roasting tin and seal over a high flame
  • Slice aubergine & courgette into thick pieces
  • Peel and quarter onions
  • Preheat oven to 140º C
  • Lift lamb from roasting tin, add vegetables and garlic (still in skin)
  • Place joint on top, add wine
  • Add remaining rosemary, and salt & pepper
  • Cover with foil and place in oven for 6 hours
  • Put potatoes in cold water, and bring to boil. Allow to simmer for approximately 5-10 minutes
  • Drain and allow heat to dry them
  • Put turmeric, cayenne, salt & pepper in a plastic bag and shake to mix
  • Add potatoes and shake to coat
  • After 6 hours, raise oven temp to 200º C place a small roasting tin with goose fat in oven for 10 mins
  • Add potatoes and uncover lamb - stir/move potatoes after 30 mins
  • After another 30 mins, remove lamb, cover in foil and allow to rest for 10 mins

Other Lamb Recipes from

Lamb Stuffed Aubergine Boat

Lamb Tagine With Peas

Pork Recipes from


Chile con Carne Oaxaqueño

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