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Introduction

Serving this delicious meal in its paper provides real rustic appeal. Serve with crusty bread to mop up the flavoursome juices.

Method

  1. To make the marinade mix the oil, lemon juice, zest oregano and seasoning.
  2. Place the lamb chops in a shallow dish and rub the marinade into the meat on both sides.
  3. Cover tightly with foil and allow to marinade for 3-4 hours.
  4. Prior to cooking the lamb, peel and cut 4 large potatoes into chunks and par boil.
  5. Pre-heat oven to 180°C/350°F/Gas mark 4.
  6. Remove a marinaded lamb chop and place onto the middle of a rectangular piece of baking parchment (big enough to fold over and twist at the ends like a sweet wrapper).
  7. Place the par boiled potatoes on top of the lamb, season well and fold paper over like a parcel.
  8. Twist the ends and tie them with string to keep the juices in.
  9. Repeat with the other 3 chops.
  10. Place the parcels side by side in a roasting tin and bake in the oven for 40 minutes.
  11. Lift carefully from roasting tin onto plate and remove string.

Gaynor's Tip: Serving this delicious meal in its paper provides real rustic appeal. Serve with crusty bread to mop up the flavoursome juices.

Source: Resident Food Farmison Blogger Gaynor Mairs