Slow-roasted toma­toes with lamb chops

Australian Women’s Weekly NZ - - Contents -


1kg truss toma­toes 1 bunch spring onions, cut into 10cm lengths 4 sprigs fresh rose­mary ¼ cup (60ml) ex­tra vir­gin olive oil 12 (1.2kg) lamb loin chops 2 ta­ble­spoons pome­gran­ate mo­lasses (see Test Kitchen tips) ½ cup loosely packed small fresh basil leaves

1 Pre­heat oven to 200°C (180°C fan-forced). Line a roast­ing dish with bak­ing paper. 2 Place toma­toes, onions, rose­mary and oil in the pre­pared dish; sea­son gen­er­ously with sea salt and freshly ground black pep­per. Toss to coat. Roast toma­toes in the oven for 30 min­utes or un­til they are just be­gin­ning to split. Re­move from oven. 3 Mean­while, heat a bar­be­cue or grill plate over a high heat. Cook the chops for 3 min­utes on each side or un­til done as de­sired. Trans­fer chops to a warm plate, sea­son with sea salt and freshly ground black pep­per; cover loosely with foil and stand for 5 min­utes. 4 Driz­zle the lamb chops with the pome­gran­ate mo­lasses. Serve with roast tomato mix­ture and basil. Ac­com­pany with a green salad or steamed green beans, if de­sired.

Not suit­able to freeze or mi­crowave.

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