- Preheat the oven 220°C / 200 Fan / Gas 7.
- Scatter the potatoes and onions on one large non-stick baking tray.
- Drizzle the oil over the vegetables, season with salt and pepper.
- Roast in the oven for 5 minutes, remove from the oven, add the lamb, return to the oven to roast for a further 10 minutes if you like your lamb medium, or a little longer if you like your lamb less pink
- Remove the tray from the oven, scatter the tomatoes, garlic and peppers around the tray and return to the oven to roast for a further 10 minutes.
- Remove the tray from the oven and divide the lamb and vegetables between four war plates.
- Sprinkle over the feta and the thyme leaves. Serve immediately.
Welsh Lamb chops with feta
- Prep time 10 mins
- Cook time 30 mins
- Serves 4
Ingredients
- 8 PGI Welsh Lamb chops or cutlets, fat trimmed (approx. 100g each)
- 400g small potatoes, cut into 1cm slices
- 3 red onions, peeled and quartered
- 40ml olive oil
- 250g cherry tomatoes, halved
- 1 garlic bulb
- 2 peppers, deseeded and sliced
- 100g feta cheese, crumbled
- 2 sprigs fresh thyme leaves
Nutrition
- Energy: 2142 KJ
- Calories: 512 kcals
- Fat: 25 g
- Of which saturates: 9.7 g
- Salt: 0.91 g
- Protein: 38 g
- Fibre: 7.5 g
- Carbohydrates: 30 g
- Of which sugars: 14 g