Grilled Lamb Chops with Minted Yoghurt and New Potatoes

• 8lamb loin chops
• 2 tbspolive oil
• 1 tbspgarlic-infused olive oil
• 1 tspdried oregano
• ½ tspground cumin
• 1lemon, zest and juice
• 700 gnew potatoes, scrubbed and halved if large
• 20 gunsalted butter
• 15 gfresh flat-leaf parsley, roughly chopped
• 300 gfine green beans, trimmed
• 1 tbspextra virgin olive oil
• ½lemon, juice only
• 200 glactose-free natural yoghurt
• 20 gfresh mint leaves, finely chopped, divided
• 2 tspgarlic-infused olive oil
• Fine salt and black pepper
• 1lemon, cut into wedges (optional)
• ½ tspdried chilli flakes (optional)

Method

1. 1Put the lamb chops in a bowl with the 2 tbsp olive oil, 1 tbsp garlic-infused oil, dried oregano, ground cumin and the lemon zest and juice. Season generously with salt and pepper; lamb takes salt well. Toss to coat and leave for at least 10 minutes while you get the rest moving. The cumin and oregano will toast in the hot oil on the griddle, waking up and smelling of themselves rather than the spice jar.
2. 2Wait until a full pan of water is properly boiling. Tip in the new potatoes and cook for 18–20 minutes until a knife slides through with no resistance.
3. 3While the potatoes cook, stir the yoghurt with 15 g of the mint, 2 tsp garlic-infused oil and half the juice from the extra half lemon. Season and taste, then refrigerate until needed.
4. 4Set a steamer basket or colander over the potato pan for the last 6 minutes. Add the green beans, lid on, and steam for 5–6 minutes until bright green and snappy with a little bite; limp beans are a sad plate.
5. 5Get a griddle pan or heavy stainless or cast-iron pan ripping hot; you want it smoking before the lamb goes near it. Cook the chops in two batches if your pan can't take all eight in a single layer with space between them; crowd them and they steam in their own juices instead of charring. 3–4 minutes a side gives you deep griddle lines and a blush of pink at the bone. Rest on a warm plate for a couple of minutes; the juices need to settle back into the meat.
6. 6Drain the potatoes and return them to the warm pan off the heat. Add the butter and chopped parsley, season with salt and pepper, and toss until the butter slumps into a glossy coat. Taste one.
7. 7Tip the steamed beans into a bowl, dress with the extra virgin olive oil and the remaining juice from the extra half lemon, and season. The acid lifts them out of plain steamed-veg territory.
8. 8Spoon the minted yoghurt across a large serving platter in a thick, generous swoosh. Lay the rested lamb chops on top, then pile the buttered potatoes and dressed beans alongside.
9. 9Scatter the reserved 5 g mint over the platter. Offer the optional lemon wedges and chilli flakes at the table if using.

Per serving

kcal

1027

protein

48.3g

fibre

7.2g

carbs

41.4g

fat

76.2g