One pot lamb and potatoes

This easy dish is perfect to serve up to guests or for your family
roast lamb, roasted potatoes with tomato and green beans
5 servings / 45 min 

Prep 15 min / Cook 30 min

Everything in one pot makes clean up a breeze. Served up with your favourite green vegetables to round out the meal.


  • 10 lamb loin chops, well trimmed (about 2 lb/1 kg)
  • 1 tbsp (15 mL) chopped fresh rosemary, divided
  • 2 cloves garlic, minced 
  • 1/4 tsp (1 mL) fresh ground pepper
  • 1 bag (1 1/2 lb) mini red potatoes, quartered
  • 1 tbsp (15 mL) canola oil
  • 1 can (19 oz/540 mL) petite cut spicy red tomatoes, drained
  • 3 tbsp (45 mL) aged balsamic vinegar (optional)


  1. In a bowl, toss together lamb chops with 2 tsp (10 mL) of the rosemary, half of the garlic and pepper. Brown chops on both sides in deep nonstick ovenproof skillet; remove to plate.
  2. Toss potatoes with oil and remaining rosemary and garlic. Cover and cook in same skillet over medium heat, stirring occasionally for 10 minutes. Stir in tomatoes and return lamb to skillet. Place in 400° F (200° C) oven for about 15 minutes or until potatoes are tender. Drizzle with balsamic to serve, if using.

 Nutritional info per serving (1/5th recipe or 2 chops plus vegetables)

  • Calories 360 
  • Protein 32 g 
  • Total fat 12 g 
    Saturated fat 4 g
    Trans fat 0 g
    Cholesterol 65 mg 
  • Carbohydrates 31 g 
    Fibre 4 g
    Sugars 5 g
    Added sugars 0 g 
  • Sodium 310 mg 
  • Potassium 1060 mg 

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