Our Cookbook

Mediterranean

Thyme-Roast Lamb Chops with Tomatoes, Black Olives, Potatoes & Goat's Cheese

From Diana Henry's From the Oven to the Table.

  • YieldServes 4
  • Prep15m
  • Cook45m
  • Effortweekend

  • 8 thick lamb loin chops
  • 4 tbsp extra virgin olive oil, plus a little more
  • leaves from 5 thyme sprigs, plus 3 whole thyme sprigs
  • 450g small waxy potatoes, scrubbed, halved or quartered, depending on size
  • 330g cherry tomatoes
  • 1 large red onion, cut into wedges
  • sea salt flakes and freshly ground black pepper
  • 1 head of garlic
  • 85g good-quality black olives, pitted or not, as you prefer
  • 150g goat’s cheese, broken into rough chunks

Method

  1. Put the chops in a dish with 2 tablespoons of the oil and half the thyme. Cover and marinate for at least 1 hour, or overnight in the fridge.
  2. Preheat the oven to 190°C fan.
  3. Put the potatoes, tomatoes and onion in a large gratin dish or shallow casserole (about 30cm/12in) in a single layer. Add the rest of the oil and thyme, separate the unpeeled garlic cloves and add them, and season.
  4. Toss together and roast for 25 minutes.
  5. Scatter over the olives and goat’s cheese, spoon on a little more oil and roast for a further 10 minutes.
  6. Meanwhile, heat a frying pan over a high heat. Season the chops and sear for about 1½ minutes each side, until browned.
  7. Set the chops on the vegetables and roast for a final 10 minutes, until cooked through but still a little rare.