This week's recipe focus is for Lamb Chops. This classic roast Lamb, treated to a sweet glaze, makes the perfect Sunday family dinner!
Rosemary and Honey Roast Lamb Chops
6-8 rib or loin chops
1 tbsp of honey
Handful of rosemary
Heat oven to 392F.
Put onions in a roasting tray with 4 tbsp of water.
Sit rib or loin chops on top and rub with oil and then honey.
Stab the chops with a small, sharp knife, to make small holes.
Stuff handful of small rosemary sprigs into the holes.
Roast for 30mins for medium rare, or 45mins for medium (time frames may vary depending on how you like your meat).
Once cooked, rest on a plate or board for 20-30mins under foil.
Serve with potatoes and vegetables, and enjoy!