Solo: Roasted Lamb Chop, Tomato & Olives

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Solo: Roasted Lamb Chop, Tomato & Olives

Tender, thick lamb chop roasted in a paprika rub with red onion and tomato on the side.

Ingredients to serve 1

  • 1 x thick lamb loin chop
  • ½ tsp x paprika
  • 1 x red onion – cut into quarters
  • 1 x tomato – cut into quarters
  • 20g x fresh parsley – chop roughly
  • 3g x olive oil, salt and pepper (from your pantry)


Step 1

Preheat oven to 200⁰C. Prepare all ingredients as indicated above.

Step 2

Lay the chop on a chopping board and drizzle with olive oil. Using your hands, rub the oil all over the chop on both sides until well coated. Then season both sides with paprika, salt and pepper.

Step 3

Place a large griddle/frying pan on high heat. When smoking hot, add the chop and sear in the pan for about 2 to 3 minutes per side until nice and brown.

Step 4

Place the red onion and tomato on the edges of a baking tray. Drizzle with a little olive oil, salt and pepper. When the chop is done, add it to the middle of tray (along with the juices from the pan) and put the tray in the pre-heated oven for 15 to 20 minutes (until the lamb is done to your liking).

Step 5

To serve, place the lamb chop on the plate. Add onion, tomato and olives on the side. Scatter with chopped parsley.