ROSEMARY AND GARLIC ROASTED LAMB WITH ARTICHOKES AND OLIVES

Name: ROSEMARY AND GARLIC ROASTED LAMB WITH ARTICHOKES AND OLIVES
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: European, Italian, Mediterranean
Ingredients: 350g cherry tomatoes on the vine; 1 x 290g jar of artichokes, drained, plus 1 tbsp oil from the jar; 165g pitted black olives; 8 lamb chops; 2-3 sprigs of fresh rosemary leaves, finely chopped; 2 cloves of garlic, crushed; 1 tsp sea salt; 1 x 400g tin of cannellini beans, drained and rinsed; 1 lemon, juice only; a handful of fresh basil or flat leaf parsley

7 steps

Prep:10minCook:25min

Updated at: Sun, 11 Feb 2024 11:05:24 GMT

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Ingredients

4 servings

350gcherry tomatoes on the vine

1 x 290gartichokes

drained, plus 1 tbsp oil from the jar

165gpitted black olives

8lamb chops

2 sprigsfresh rosemary leaves

finely chopped

2cloves garlic

crushed

1 tspsea salt

1 x 400gtin of cannellini beans

Instructions

Step 1

Preheat oven to 180c fan/200c/gas 6.

Step 2

Tip the cherry tomatoes with their vines, the artichokes and olives into a roasting tin.

Step 3

Rub the lamb chops with the artichoke oil, then scatter them with the rosemary, crushed garlic and a pinch of salt before nestling them in the tin along with the artichokes and olives.

Step 4

Transfer to the oven and bake for 20 minutes for lamb that is blushing pink. If your steaks are quite thick, leave for a few more minutes, just under 25 minutes.

Step 5

Once cooked, remove chops to plate to rest for few minutes.

Step 6

Stir the cannellini beans and lemon juice through the tomato and olives.

Step 7

Add chops back to tin, scatter over the basil or parsley leaves and serve hot.