800 g of lamb chops.

½ kilo of medium potatoes.

250 g of cherry tomatoes

1 large clove of garlic

2 tablespoons of fresh parsley.

Coarse sea salt to taste.

Black pepper powder to taste.

3 tablespoons GUAiNOS Orange flavoured Extra Virgin Olive Oil.

2 tablespoons GUAiNOS Cava Jam.


  • Chop the garlic and parsley finely. Add the GUAiNOS Orange flavoured Extra Virgin Olive Oil, salt and pepper to taste and mix. Set aside.
  • Wash the potatoes and dry them with paper towels. Cut each into 4 or 6 pieces.
  • Wash the whole cherry tomatoes and set aside.
  • Dry the lamb chops very well, rub them with the mixture of garlic, parsley and oil on both sides.
  • Place the chops on a baking tray. Scatter the potatoes and whole cherry tomatoes around them, and baste them with the remaining oil, garlic and parsley mixture.
  • Preheat the oven to 190° and bake for 15 minutes. Take them out, turn them over, and bake for a further 15 minutes. Take the opportunity to turn the potatoes and tomatoes.
  • Remove the tray from the oven. Lightly brush the chops with GUAiNOS Cava Jam. Put it back in the oven.
  • Turn the oven temperature up to 230° in grill mode and bake for 3 minutes, turn them over and bake for 3 more minutes.

  • Place the roast chops in the centre of a shallow platter.
  • On both sides place the garnish of potatoes and cherry tomatoes.
  • Sprinkle with a few grains of coarse sea salt.
  • With a spoon, drizzle a few strands of GUAiNOS Cava Jam over the meat.
  • Garnish with a few sprigs of parsley.