Oven-baked lamb chops
Ingredients:
1 kg of lamb chops with bone
3-4 cloves of garlic
Salt and pepper to taste
1 kg of potatoes
1 bunch spring onions
Fresh rosemary or thyme
200 ml water
3 tablespoons chopped parsley
Preparation:
Wash the lamb chops and make here and there small incisions in the flesh with a sharp knife. In each slot, insert a slice of garlic. Then, rub the chops with salt and pepper. Cut the potatoes into chunks or leave whole, if not very large. Add salt and pepper and sprinkle with garlic slices.
Place all ingredients in a baking dish. Cover with onion rings. Season with rosemary or thyme. Drizzle with oil and pour in about ¾ cup of water. Cover the dish tightly with aluminum foil and bake for 1 hour at 200°C. Then remove the aluminum foil and continue cooking for 20-30 minutes, adding a little water, if necessary. Baste occasionally with sauce to keep it tender and juicy.
Serve the lamb chops hot, topped with a little sauce and sprinkled with parsley.