Baked lamb chops with tomatoes recipe

14 ratings Rate
  • Serves 6
  • 15mins to prepare, 35mins to cook and 1hr marinating time
  • 359 calories / serving
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Baked Lamb chops with tomato pepper (1)HERO

To make the marinade place the thyme, oil, vinegar and seasoning in a non-metallic ovenproof dish. Add the chops and turn to coat. Cover and place in the fridge for 1 hour.

Place the tomatoes in a bowl and cover with boiling water. Leave for 30 seconds then peel (if necessary), de-seed and chop.

Heat the oven to 220C/Gas Mk 7. Mix together the tomatoes, green pepper, onion and garlic then season well. Spoon the mixture over the chops. Bake for 25 minutes for medium cooked chops or 30 minutes for chops that are well done. Cover with foil and set aside for 5 minutes to rest.

Garnish with parsley.

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  • Ingredients

  • 6 large Lamb loin chops, trimmed of excess fat
  • chopped fresh parsley, to garnish
  • For the Marinade

  • 3tbsp chopped fresh thyme
  • 3tbsp olive oil
  • 3tbsp red wine vinegar
  • salt
  • freshly ground black pepper
  • 500g plum tomatoes
  • 1 large green pepper, de-seeded and finely chopped
  • 1 red onion, finely chopped
  • 2 large garlic cloves, finely chopped
  • Energy 1500kj 359kcal 18%
  • Fat 20g 28%
  • Saturates 7g 35%
  • Sugars 6g 6%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 6.9g Protein 36.8g Fibre 2.3g


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