|Prep time||25 minutes|
|Marination time||At least 30 minutes|
|Cook time||45 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Preheat the oven to 200°C, gas mark 6.
Finely chop the herbs (rosemary, thyme and parsley). Crush or finely grate the garlic. In a small bowl, combine the herbs, garlic, red grape vinegar and 125ml (or 8 tbsp) olive oil.
Generously season the lamb chops on both sides with salt and pepper, then place them in a large bowl or dish along with the herb mixture. Mix well to ensure the chops are well coated. Marinate at room temperature for at least 30 minutes.
Quarter the potatoes and place in a pot of cold water. Bring to a boil and simmer for 15-20 minutes or until tender. Drain and cool slightly.
Mix the Vegemite and 2 tbsp of olive oil and toss with the cooked potatoes. Place on a roasting tray and roast for 25-30 minutes or until golden.
Heat a large frying pan or griddle pan placed over a medium-high heat.
Once hot place the lamb chops in the pan. Sear until the surface is browned and caramelised, approx. 2-3 minutes. Flip and cook until the chops have an internal temperature of 51°C for medium-rare, or 57°C for medium, approx. 4-5 minutes. Rest the lamb chops for 10 minutes before serving.
Serve the lamb chops with the Vegemite potatoes and a salad of choice.