- 1kg of lamb chops
- 800g potatoes
- Salt and pepper
- Olive oil
- Fresh rosemary
- Thoroughly wash and then cook the potatoes whole and with their skins on, in an abundance of salt water for about 10 minutes. Remove and cut into halves and place them on the barbeque.
- Add salt and pepper to the lamb chops and place them onto the barbeque until they have turned a golden brown, cook until browned on both sides.
- Turn the potatoes once they have browned. Chop up the rosemary and mix with the olive oil.
- Serve the lamb chops with the potatoes and rosemary oil.