Lemon and rosemary lamb – easy one pan meal

27 Jan

DSCI0095I love one pan meals and this one is absolutely delicious. The combination of olives, lemons and rosemary with lamb is incredible although I can see those who do not like olives turning their noses up already.I can’t blame you as for many years I shared the dislike for olives. I suppose my tastes have changed over the years and now I love them. So does my Grandson Danny.  It is the first thing he searches for when he comes over to stay.

This recipe also includes capers. I love these little green morsels that bring such a distinctive flavour to a dish.  The mild acidity of pickled capers fascinates both French and Italian cooks as well as gourmets. Capers are used in sauces, salads, served with smoked salmon, and even cured with salt.

The prickly caper bush thrives in hot and arid southern European countries and on the North African coast of the Mediterranean Sea. There are 150 species of the 1.20 metre tall creeping bush that likes rocky soil and which thrives well in southern France and Sicily where both regions cultivate the plant as a cash crop. Spain, Florida, and California are also major producers.

Capers are the immature flower buds that are hand harvested and preserved in vinegar or salt-cured. The smaller the caper, the more expensive it is, due to high labour involved in collecting. An appreciably higher and more pleasant acidity is present in smaller capers. Very small berries are called non-pareille, and favoured by chefs due to their delicate texture and more pronounced taste. Capers mix well with mayonnaise as in Sauce Ravigote. German cooks use them in milk and roux-based sauces mostly served with calf’s dumplings.

I found this recipe in my Good Food magazine and adapted it to suit our tastes.  If you want to view the original recipe here is a link to it on their website:


Lemon and rosemary lamb traybake                                         Serves 2 (easily doubled)

  • 1 lemon, half zested, half sliced
  • 2 tbsp olive oil
  • 1 clove garlic, crushed
  • 2 sprigs rosemary, leaves picked from one and chopped
  • 4 lamb chops
  • 400g new potatoes, peeled and sliced
  • 1 red pepper, deseeded and thickly sliced
  • 4 small vine tomatoes, halved
  • 1 oz pitted black olives
  • 1 tbsp capers, drained and rinsed.
  1. Whisk the lemon zest and juice with 1 tbsp olive oil, garlic, chopped rosemary and some seasoning.  Add the lamb chops and toss to coat then set aside to marinate for 30 minutes.  Heat the oven to 220C/200C fan/gas 7.
  2. Toss the potatoes in the remaining olive oil, season lightly then tip into a shallow roasting dish.  Sit the lamb chops on top then put in the oven for 15 minutes.
  3. Remove the dish from the oven, loosen any potatoes that are sticking the add the peppers, lemon slices, rosemary sprig and tomatoes. Mix well making sure the chops stay on the top. Return to the oven for another 10 minutes.
  4. Add the olives and capers and make sure they are evenly distributed. Turn the chops over and continue to cook for 10-15 minutes or until the potatoes are tender and the chops are cooked to your liking.

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