Thyme-Roast Lamb Chops With Tomatoes, Black Olives, Potatoes and Goat Cheese

This was a wonderful dish. Thyme-Roast Lamb Chops With Tomatoes, Black Olives, Potatoes and Goat Cheese reminds me of the sort of dish you would get in a Bistro in Paris or a restaurant in Provence. Lamb Chops are a favorite of mine, even though we don't make them that much. Eating this dish makes me want to prepare them more often! Try this dish for a real treat.

Thyme-Roast Lamb Chops With Tomatoes, Black Olives, Potatoes and Goat Cheese

From the Oven to the Table

 

SERVES 4

 

8       thick loin lamb chops

4       tablespoons extra virgin olive oil, plus a little more leaves from

5 thyme sprigs, plus 3 whole thyme sprigs

1       lb small waxy potatoes, scrubbed, halved or quartered, depending on size

¾      lb cherry tomatoe

1              large red onion, cut into wedges

sea salt flakes and freshly ground black pepper

1              head of garlic

scant 1 cup good-quality black olives, pitted or not, as you prefer

5½    oz goat cheese, broken into rough chunks

 

Not an all-in-one dish, as you have to brown the chops and then put them on top of the vegetables, but even in the short period they're in the oven at the same time, the juices from the lamb flavor the potatoes, bringing both components together. The chops will take 10-12 minutes, depending on your oven. Keep an eye on them the first time you make this dish and then you'll know how long to cook them the next time.

Put the chops in a dish with 2 tablespoons of the olive oil and half the thyme. Cover and leave to marinate for at least 1 hour, or in the refrigerator overnight.

When you're ready to cook, preheat the oven to 400°F.

Put the potatoes, along with the tomatoes and onion, into a large gratin dish or a shallow casserole (about 12in across is ideal) in which all the vegetables can lie in a single layer. Add the rest of the oil, some salt and pepper, and the rest of the thyme. Separate the cloves of garlic and add those, too (you don't need to peel them). Toss everything together and roast in the oven for 25 minutes. Add the olives and scatter the goat cheese over the top. Spoon on a little more oil. Return the dish to the oven for 10 minutes.

Heat a frying pan over a very high heat until really hot, season the chops, and sear them until browned, about 1½ minutes on each side.

Put the chops on top of the vegetables and roast for a final 10 minutes, by which time they should be cooked through, but remain a little rare. The vegetables should be tender and the goat cheese toasted on top.