(serves 4)
  • 3/4 cup plain flour
  • 10 lamb loin chops
  • 2 tablespoons olive oil
  • 1 cup water
  • 2 tablespoons rosemary leaves
  • 1 lemon, skin and pith removed, thinly sliced
  • 650g (4 medium) Desiree potatoes, thinly sliced
  • olive oil cooking spray
  • rosemary sprigs, extra, to serve


Preheat oven to 200°C.

Combine flour, and salt and pepper in a bowl. Coat the chops in seasoned flour and then place onto a plate.

Heat the oil in a non-stick frying pan over medium heat.

Cook the chops, 3 at a time, for 2 to 3 minutes each side or until browned. Hence transfer to an ovenproof dish.

Add 1 tablespoon of remaining seasoned flour to frying pan.

Cook, stirring, over medium heat for 1 minute or until bubbling.

Slowly pour in water, stirring constantly until mixture comes to the boil.

Add rosemary and lemon slices. Pour mixture over lamb chops.

Place sliced potatoes, overlapping slightly, over lamb. Spray with oil.

Season with salt and pepper. Bake for 1 hour or so until potatoes are golden and crisp. Top with rosemary sprigs.


Difficulty: Medium

This could be a typical Sunday lunch. The crispy potatoes can be used as a side dish to the baked lamb.