2mediumpotatoesPeel and chop the potatoes in half lengthways and then cut each half into 4 wedges
6small onionscut in 4 pieces , lengthwise
6-8large cloves of garlicwhole with skin on
4-5tbspsSecolari Garlic Olive Oil
3/4 - 1cup beef or vegetable stock
1drizzleSecolari Dark Raspberry Balsamic
Instructions
Pat dry the lamb chops and place them onto a tray. Season the chops with salt and pepper and drizzle with the olive oil and give it a good toss.
Place the lamb chops in a preheated 425F oven and roast about 12 minutes.
Put all the chopped vegetables, onions and garlic cloves in a bowl. Season with salt and pepper and sprinkle in the oil and toss them well.
Remove the chops from the oven, arrange the vegetables all around the meat and return the tray to high shelf of the oven; cook for additional 30 minutes or until both the meat and vegetables are tender. Cooking time will depend on size of chops and how cooked you prefer your chops.
Remove tray from the oven and cover the tray with foil to allow the meat to rest for about 20 minutes. Transfer the chops and vegetables onto a serving plate.
Scrape and pour the remaining juices from the tray into a saucepan. Pour in the stock and let it simmer and bubble over medium heat for about 5 minutes. Pour the sauce over the lamb chops and vegetables. Drizzle a thick balsamic for additional flavor.