I’m an Afrikaans girl, so it’s a given that I adore lamb chops. I’m also a workaholic who’s not too keen on effort in the kitchen after a long day.
This one-dish wonder ticks all my boxes. Chops, veg, tomato goodness, one dish to pop into the oven and forget about — it’s almost too good to be true!
On a side note, these are hands-down the best chops I’ve ever made in the oven so if you’re reading this, know that this is a recipe you absolutely have to try!
Who’s hungry? Vincent and I, so this dish is for two people… who like leftovers.
Ingredients
- 5 lamb chops
- 1 large sweet potato, sliced hasselback style
- 4 medium potatoes, sliced hasselback style
- 1 onion, sliced into wedges
- 1 can whole peeled tomatoes
- 3 tbsp hot chutney
- 3 tbsp dried thyme
- 3 tbsp dried rosemary
- 2 tbsp meat spice
- olive oil
- salt & pepper
Let’s cook
Slice the potatoes and sweet potato hasselback style. Cut thin slices into the tops of the veggies without cutting all the way through.
Put all the veg into a roasting pan and drizzle an ample amount of olive oil over it. Sprinkle 1 tbsp rosemary and 1 tbsp thyme over and add salt and pepper.
Add the chops to the dish and use your hands to rub the oil and herb mix into them. Sprinkle meat spice and more rosemary onto each side of the chops. Add salt and pepper too.
Make the tomato sauce by combining the canned tomatoes, chutney, rest of the herbs, salt and pepper in a separate container. Then cover the chops in tomato sauce.
Cover the dish with tin foil and roast at 180°C for 1 hour.
I decided last minute that I needed something green on my plate too, so here’s how I made baby squashies to go with our main meal.
Half the squashies and put them in an oven-proof container with a lid. Add 1 tbsp butter, 1 tsp salt and 1 tsp Aromat.
Close the dish and pop it in the oven along with the chops for the last 20 minutes of its cooking time.
Remove the foil and bask in the glorious aromas filling your kitchen.
Pop the dish back in the oven, uncovered, for another 20 to 30 minutes.
Dinner is served!
Print my recipe & try it at home.
Lamb Chops in Tomato Sauce with Hasselback Veg
A one-pan wonder with ridiculously delicious results. These chops are so tender and tasty, they'll have you begging for seconds.
Ingredients
- 5 lamb chops
- 1 large sweet potato, sliced hasselback style
- 4 medium potatoes, sliced hasselback style
- 1 onion, sliced into wedges
- 1 can whole peeled tomatoes
- 3 tbsp hot chutney
- 3 tbsp dried thyme
- 3 tbsp dried rosemary
- 2 tbsp meat spice
- olive oil
- salt & pepper
Directions
- Slice the potatoes and sweet potato hasselback style. Cut thin slices into the tops of the veggies without cutting all the way through.
- Put all the veg into a roasting pan and drizzle an ample amount of olive oil over it. Sprinkle 1 tbsp rosemary and 1 tbsp thyme over and add salt and pepper.
- Add the chops to the dish and use your hands to rub the oil and herb mix into them. Sprinkle meat spice and more rosemary onto each side of the chops. Add salt and pepper too.
- Make the tomato sauce by combining the canned tomatoes, chutney, rest of the herbs, salt and pepper in a separate container. Then cover the chops in tomato sauce.
- Cover the dish with tin foil and roast at 180°C for 1 hour.
- Then remove the foil and roast uncovered for another 20 to 30 minutes.
Jana Cooks 