Don’t over cook lamb or it will be leathery, aim instead for browned chops that are succulently pink inside.

Ingredients - serves 4

2 large red onions
1 sprig rosemary
3 tbsp olive oil
salt, pepper
1 tbsp balsamic vinegar

1-2 lamb chops/steaks per person depending on size & appetite
olive oil
salt & pepper

finely chopped parsley

Method

Preheat the oven to 220C
Peel, halve and thinly slice the red onions, season with salt and pepper and toss in the olive oil. Now spread over a roasting tray and add the rosemary, torn and sprinkled over the onion. Transfer to the hot oven 5-10 minutes.

During this time, brush the chops with olive oil, season with salt and pepper and fry off over a high heat to brown them for 3 minutes on each side. Remove the onion from the oven, turn together with the balsamic vinegar, and top with the lamb chops. Return everything to the oven for a further 5-12 minutes depending on how you like your lamb cooked. Serve with a sprinkling of chopped parsley, seasonal greens and mash.