4 large forequarter lamb chops
3 sprigs fresh rosemary
1 brown onion, sliced
4 garlic cloves, finely chopped
Splash of extra virgin olive oil
Salt & pepper, to season
Preheat oven to 200 degrees. Season chops well on both sides with salt & pepper. Place chops in an oiled oven proof dish & drizzle the olive oil over the chops. Spread onion & garlic evenly over the chops & sprinkle over the rosemary. Cover with alfoil & bake in the hot oven for 15 mins. Uncover chops & reduce oven temperature to 180 degrees. Cook for a further 15 minutes. Serve with steamed potatoes and green beans.
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