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Go-to lamb chop and garlic potato gratin

Serves   4
Prep time: 20 mins
Cooking time: 55 mins

Lamb chops and potatoes are a top-notch combination, and for good reason. Try this simple twist on the classic – it’s easy to prepare and leave in the oven to cook slowly. You’re sure to love the flavours of garlic and thyme shining through.

Lamb chop garlic potato




  • 1kg baking potatoes
  • 2 garlic cloves, crushed
  • ½ cup (50g) finely grated parmesan cheese
  • 4 large (or 8 small) lamb shoulder chops
  • 1 tablespoon olive oil, plus extra to brush
  • 200g mixed olives, pitted
  • 3-4 sprigs fresh thyme
  • Steamed green peas, to serve




  1. Preheat the oven to 180°C (160°C fan forced). Leaving the skin on, scrub and wash the potatoes. Then use a sharp knife or mandolin to thinly slice the potatoes (slices should be ½ cm thick). 
  2. Remove the lamb chops from the fridge and season well on both sides, then allow to rest at room temperature for 5-8 minutes. 
  3. Meanwhile, line a 25x35cm shallow roasting pan with baking paper. Arrange a layer of potato slices in the bottom of the pan. Top with half the crushed garlic and half the grated parmesan, and sprinkle with salt. Repeat with a second layer of potato, garlic, parmesan and salt, and top with the remaining potatoes. Brush with a little extra oil. 
  4. Heat the oil in a heavy-based frying pan over high heat. Sear the lamb chops for 1-2 minutes on each side, or until browned.
  5. Arrange the lamb chops on top of the potatoes. Cover the pan with foil, and roast in the oven for 30 minutes. Then uncover and cook for a further 20 minutes, or until the potatoes are golden. Add the olives and thyme to the tray.


Cook’s Tips: 

For a more kid-friendly version of this dish, simply omit the olives.
Get inspired: For a fancier version, add marinated artichoke hearts.


To Serve:

Serve the lamb chop & garlic potato gratin with steamed green peas.