Lamb Chops with Smashed Peas and Mint and Potatoes

• 8lamb loin chops, about 80 g each including bone
• 1 tbspolive oil
• 2garlic cloves, bashed
• 2rosemary sprigs
• fine salt
• black pepper
• 500gfrozen peas
• 2 tbspextra virgin olive oil
• 15gmint leaves, chopped
• 30 mllemon juice
• 3spring onions, finely sliced
• 700gnew potatoes, halved
• 1 tbspextra virgin olive oil
• Finely grated lemon zest (2 g)

Method

1. 1Put the potatoes in a pan of cold salted water, bring to the boil and cook for 15 to 18 minutes until tender when pierced. Drain, return to the pan and toss with a tablespoon of extra virgin olive oil and a pinch of salt.
2. 2Pat the chops dry and season both sides with salt and pepper. Dry surfaces brown more readily.
3. 3Cook the peas in boiling water for 3 minutes until tender, then drain. Tip back into the pan with the 2 tablespoons of extra virgin olive oil, the mint, lemon zest and juice and the spring onions, and crush roughly with a potato masher so half the peas are broken and half are whole. Season with salt and pepper.
4. 4Heat the olive oil in a large heavy frying pan over a high heat until it shimmers. Add the chops, garlic and rosemary and cook for 3 minutes without moving them until deep brown, then turn and cook for 2 to 3 minutes more for pink in the middle, spooning the garlicky oil over them. Stand them on their fat edge for 30 seconds to crisp it.
5. 5Rest the chops on a warm plate for 3 minutes. Serve two each with a big spoon of smashed peas, the potatoes, and the resting juices poured over.

Per serving

kcal

703

protein

31.7g

fibre

10.1g

carbs

47.2g

fat

43.1g