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Lamb chops with red onion recipe image

Print Lamb chops with red onion

A quick and unfussy lamb chop dinner. Don't over cook lamb or it will be leathery; aim instead for browned chops that are succulently pink inside. Serve with a sprinkling of chopped parsley, seasonal greens and mash.


Lamb recipes  


  • 2 large red onions, halved & thinly sliced
  • 4 tbsp olive oil
  • 1 sprig rosemary
  • 1-2 lamb chops or steaks per person depending on size & appetite
  • 1 tbsp balsamic vinegar
  • 1 tbsp fresh parsley, finely chopped
  • Salt & pepper


  1. Preheat oven to 220°C/Gas 7. Toss the onions in 3 tablespoons of olive oil and season with salt and pepper. Now spread over a roasting tray and add the rosemary, torn and sprinkled over the onion. Transfer to the hot oven for 5-10 minutes.
  2. During this time, brush the chops with the remaining olive oil, season and brown over a high heat for 3 minutes on each side.
  3. Remove the onion from the oven, turn together with the balsamic vinegar, and top with the lamb chops.
  4. Return everything to the oven for a further 5-12 minutes depending on how you like your lamb cooked. Sprinkle with parsley before serving.
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